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Old 08-26-2013, 05:17 AM   #61
batchmiami
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Has anyone had a problem with separation with shredded ginger? I use fresh ginger juice (pushing ginger through a juicer) but I keep having a problem where the ginger will sink to the bottom of the mixture, does this happen when you shred it? The problem is that when the ginger beer separates the bottom part of the keg is super gingery and drinking it tastes like the fires of hell and then other parts are like sugar water. Any help would be greatly appreciated!

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Old 02-05-2014, 04:59 AM   #62
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I am going to try this, it is very similar to recipes that I used to make in 2 liter bottles except I always added a small amount of red pepper flakes as well. I have been wanting to make ginger all to keg and force carb but didn't really know how to switch my recipe up to make that much. Thanks for sharing!

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Old 03-19-2014, 02:00 AM   #63
argentcorvid
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I'm on my second 2L batch of this. The first batch, scaled the ginger down directly to 1/2 Cup. That was way too much. Tasted good, but was HOT. The second time around, I cut it down to 3 Tablespoons, or just short of 1/4 cup. Ginger Flavor is still there, but not so spicy.

I didn't scale the lemon/lime as much; it's pretty difficult to juice 1/8th of something. I just did 1/2 of each.

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Old 05-13-2014, 04:17 PM   #64
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I was thinking about making a 5 gallon batch of this but I would like to try a concentrated syrup of maybe 1.5 gallons then dilute it with cold water in the keg. Think this will work?

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Old 06-01-2014, 06:21 PM   #65
goybar
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That is what I do.

I heat up a gallon on water on the stove to dissolve the sugar. I bring it just to about boiling. Remove from heat, and add ginger. Cover and let steep for one hour.

Put a strainer over keg and pour in, top off with cold water.

Refrigerate and force carbonate.

I'm making 3 gallons (3 gallon keg).

You may want to use more water with the additional sugars and ginger for a 5 gallon batch.


Chris

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Old 06-01-2014, 09:25 PM   #66
justineaton
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How much sugar and ginger do you use? How much would you recommend for five gallons?

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Old 06-01-2014, 09:36 PM   #67
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As soon as my ginger iipa is gone I'm going to make this. I have a juicer so I shouldn't need to strain it, I will only add juice. If it turns out good I will take some to 4th of July get together along with skeeter pee for the grown ups

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Old 06-01-2014, 09:42 PM   #68
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I would go with the original posters (r2eng) recipe and just scale it.

I lost my recipe and notes, so I kind of just winged it today.

This is what I made today (I force carbonate in the keg):

3 gallons of ginger ale

Peel and grate ~230 grams of fresh ginger root

Heat 1 gallon of water to dissolve the sugar.

~1020grams sugar (this is what I had on hand)
3cups white sugar
2 cups of cane sugar

Bring to a boil or close enough, remove from heat and add ginger, cover and steep for 1 hour

Pour into keg with a strainer, top of with fresh cold water.

Juice of one lemon directly into keg

I think my proportions are good, but again I was just winging it.

I'll know more in a few days after it is all carb'd up.

I will probably go with the 1/2 brown sugar option next time.

Chris

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Old 06-05-2014, 10:41 AM   #69
justineaton
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I'm going to clear a keg out and make this, this weekend.

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Old 07-23-2014, 10:55 PM   #70
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Well I never got around to making this but I just bought the stuff now so I will make it tomorrow night. After reading through the thread I am going to cut the sugar by a third and use half brown sugar. I'm also going to juice the ginger and just use the juice, that's how I do it when I make ginger beers. I made an awesome ginger iipa that way. Can't wait to try this.

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