The ideal lager temperature for ginger beer is between 35-45°F (2-7°C).
This will help to slow down any remaining fermentation and allow any sediment to settle to the bottom of the container, resulting in a clear and carbonated ginger beer.
It is important to note that lager temperatures that are too cold can halt fermentation entirely, leaving the beer under-carbonated. You'd be gutted if you aged your beer for a long time only for it to be very flat when you open that first bottle!
Most brewers will appreciate that while the temperature is important there are other factors about conditioning a ginger beer to keep in mind.
Conditioning ginger beer refers to the process of carbonating and clarifying the beer after fermentation.
Here are a few ways to condition ginger beer:
Bottle conditioning: This method involves adding a small amount of sugar to the beer before bottling. The remaining yeast will consume the sugar, creating carbon dioxide, which carbonates the beer. This method is best for ginger beers that have completed fermentation.
Forced carbonation: This method involves adding carbon dioxide directly to the beer using a carbonation stone or a soda keg. This is a faster way to carbonate the beer but it's best to be used with a keg and a CO2 tank. It's not a popular method for ginger beer!
Kegging: This method involves transferring the ginger beer to a keg and force carbonating it with a CO2 tank. This method is best for ginger beers that have completed fermentation.
Cold crashing: This method involves refrigerating the ginger beer for a period of time to help the yeast settle to the bottom of the container, resulting in a clearer beer. Cold crashing is a way to make the beer clearer but it's not the best method to make it carbonated
Fining agents: you can use fining agents like Irish moss, PVPP, or gelatin to help clarify the beer but it's not necessary for most ginger beers.
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