Originally Posted by jbsayers
Just as a general cooking tip that also applies to brewing, don't chop too long or too fine with any spice/herb. Most of the time the compound that carries the flavor or aroma of the spice/herb is an oil that you extract for them plant. If you chop too long or fine, you will just end up with all that oil in your cutting board and on your knife and none left in the plant to be extracted into your dish/brew.
Something to keep in mind,
If you keep your cutting board sanitiary while you are shredding/slicing, you should be able to get everything.
I shredded 5oz and scooped it off my cutting board along with all the juice and pulp onto a sanitized piece of plastic wrap, then went over and slowly dumped it down into my secondary.
My ginger beer is actually quite ginger flavored now, my previous comment isnt as true now, i think it was the first pint pulling all the yeast and crap off the bottom of the keg that was muddling the flavor..now it comes out crystal clear and there is no doubt its ginger beer.
I will say if you are going to shred it, put it in a bag dont just drop it in...i lost probably half a gallon of beer because my auto siphon kept getting clogged with all of the ginger and sucking air...