mummasan

Recipes 

A recipe I want to follow calls for .25 oz of candied ginger but I don't want to spend $8 for a small bottle at the grocery store

I plan to use 1 oz of fresh grated ginger to add to the last 15-20 minutes of the boil

Has anyone else substituted fresh ginger for candied ginger in a recipe?

Any thoughts about the use of fresh ginger in general? Does 1 oz sound like too much?

I'm making a summer beer - will use some coriander and turbinado sugar as well - so I want a hint of the ginger

david_42

Recipes 

I'd just use 0.25 oz. Fresh ginger is stronger than candied ginger.

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RayInUT

Recipes 

Go to an Asian market. Candied ginger is about $1.25 for an ounce and a half at the one I shop at. You get a big ass bag of coriander there for a dollar too!. They also have candi sugar for cheap and about any other sugar you could imagine.

mkling

Recipes 

I've put up to 3.5 oz of fresh ginger in beer and it's been yummy (but strong). .25 oz of fresh will do almost nothing. Use the 1oz you were planning on.

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Revvy

Recipes 

Or like so many things in the world, you can just make your own. For about the price of a ginger root and a couple cups of sugar...

Make your own Candied Ginger...

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grammatron

Recipes 

Is it better to add it during the boil, or in the secondary?

SumnerH

Recipes 

That's a great link, saved, thanks.

Though I'm not sure how much sense that'd make for brewing--the only reason to use candied ginger is to save time and energy. Rather than making candied stuff to brew with, I'd just use the fresh directly (and add a bit of sugar if you think there's enough being used to make a difference).

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Glibbidy

Recipes 

I usually add my ginger the last 15-20 minutes of the boil.

mkling

Recipes 

+1 Same here

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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

grammatron

Recipes 

Is there any general rule of when it's better to add something to the boil and when it's better to add to the secondary?