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Old 09-17-2005, 12:02 AM   #31
DragonTail
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Thanks! Hopefully the judges think that tomorrow.



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Old 09-19-2005, 04:44 PM   #32
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DragonTail, what was the boil volume of your ginger beer?



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Old 09-19-2005, 09:27 PM   #33
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Aprox. 2.5-3 gal. for a 5 gal batch. I don't have a big enough pot to do full boils yet.

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Old 09-28-2005, 07:52 PM   #34
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how did the judging go, DT?

my batch of Ginger IPA just finished fermenting - krauesen finally fell last night, so i'll be moving it to secondary tonight & dry-hopping more fresh ginger.

it took 10 days to finish fermenting! i don't use a hydrometer, so i can't tell you any readings.

there's a faint ginger smell so far, but i just won't know until i taste a little while transferring to secondary. i'm hoping to get some spiceyness out of the dry-hopping, because i just LOVE ginger! i'll be adding approx 3 ounces of thinly sliced fresh ginger.

we'll see!

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Old 09-28-2005, 09:36 PM   #35
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I got a 36 from one judge and a 33 from the other. The comments I got from them were pretty good. They both suggested things that I was already going to try on the bext batch. They said it need a little more body and head, both of which I also thought. I had planned on using some speciality grains in the next batch, which should help in both cases. Otherwise they liked everything else. Good color and carbonation, and the ginger flavor was good up front. I also plan on adding some ginger to the seconday to get some finishing flavor. I did, however, win a first place with my IPA.
Cheers,

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Old 09-28-2005, 09:43 PM   #36
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awesome DT! congrats on the IPA win!

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Old 09-28-2005, 10:57 PM   #37
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Hi guys, I feel inspired.

I'm trying my first ginger ale from a recipe I found on the web.
It only calls for a one day ferment, so I'm guessing it will be more like soda.
I've seen recipes like it stating they only have 0.5%abv.

4.5lt (8 pints) Water
1 Lemon
40g (1½oz) Root Ginger
25g (1 oz) Cream of Tartar
25g (1 oz) Brewers or Wine Yeast
450g (1lb) Sugar

I think I'll be trying the full strength stuff some time soon.



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