Originally Posted by Vance71975
I would Slice about 2 oz of ginger very thin and dry it in the oven on the lowest setting, and then use the dried ginger in secondary before you plan to keg it, dried ginger has a stronger flavor and i think may give it the kick your looking for.
I currently have chopped ginger in the secondary. What about using powdered ginger? Have you tried that.
Have you ever had blenheim ginger ale? (http://www.blenheimgingerale.com/
) I am going for something slightly less powerful than that, but of course, actual ale.