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Old 02-22-2011, 09:26 PM   #11
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Can you taste the lemon in the beer from the lemon juice?

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Old 02-24-2011, 01:06 PM   #12
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I don't notice a lemony flavor, no.

-Joe

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Old 04-07-2011, 01:10 AM   #13
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Just bought the ingredients today to make this beer my first for the year. For those who've made this before; I love ginger, both the flavor and bite, would you add more ginger or is the amount listed good enough?

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Old 04-08-2011, 02:02 PM   #14
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I made a half batch. It has been sitting for about 8 weeks at this point...at 5 weeks, I did not want to drink it. It was just..not right immediately after kegging. Its been mellowing just fine. Perhaps it will be nice when I try it this weekend.

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Old 04-19-2011, 04:20 AM   #15
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I know this is short notice but I'm thinking of brewing this tomorrow afternoon, and I want to make sure I have a nice strong ginger flavor and bite. I'm thinking of something similar to the Fever-Tree Ginger Beer but with slightly less of a ginger burn. I have serious doubts that the amount listed in the recipe is sufficient for what I'm looking for.

For all those who have a bit more, or any, experience using ginger, how much would you recommend for that level of "gingeriness." I was thinking of changing the additions to 9, 4 and 3 oz, respectively.

Also, will I need to remove the skin of the ginger root?

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Old 04-19-2011, 10:57 PM   #16
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Yep, looks like a great recipe! Will be brewing this one next.

I also plan to increase the ginger addition, by a few ounces. In non-alcoholic ginger sodas I add cayenne to increase the bite without overpowering the drink with ginger. It adds a nice bit of heat without any flavor. Maybe the cayenne and the lemon should go into the secondary so the flavor doesn't cook out?

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Old 04-19-2011, 10:59 PM   #17
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Quote:
Originally Posted by experiencehaze View Post
I know this is short notice but I'm thinking of brewing this tomorrow afternoon, and I want to make sure I have a nice strong ginger flavor and bite. I'm thinking of something similar to the Fever-Tree Ginger Beer but with slightly less of a ginger burn. I have serious doubts that the amount listed in the recipe is sufficient for what I'm looking for.

For all those who have a bit more, or any, experience using ginger, how much would you recommend for that level of "gingeriness." I was thinking of changing the additions to 9, 4 and 3 oz, respectively.

Also, will I need to remove the skin of the ginger root?
I would remove the skin but I wouldn't be too over-zealous about it.

If you're a whole-foods fanatic you'd better leave it on
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Old 04-20-2011, 01:24 AM   #18
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Well, I decided to do a whole pound at the 30min addition and 10oz at the 10min addition, when I rack to secondary I will taste it and decide if and how much ginger to add from there. I changed the 3lb honey addition to 2.5lb at 60min and 0.5lb at 5min to get slightly more honey flavor.

I didn't take any of the ginger skin off since I didn't really have the time and someone said that the only difference would be a slightly darker beer.

2.5 hours in and I am seeing the first signs of fermentation.

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Old 04-26-2011, 06:16 PM   #19
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update: I transferred the ginger beer to the secondary after about 3 days and added 20oz of peeled, minced ginger.

I just checked the SG and it came out to 1.001, a bit lower than expected. when tasting it I felt a gentle ginger bite, nothing that could be even be described as overwhelming. Sadly, though, I didn't get much in terms of a robust ginger flavor. This makes me think I should have added 3 or maybe 5 lbs of ginger to the boil.

For those who've brewed this before, is there any chance when this beer is bottled and carbonated the flavor might become more noticeable?

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Old 04-26-2011, 06:39 PM   #20
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That is a lot of ginger. I never wanted for more ginger with the recipe as written, so maybe our definitions of "more noticeable" are different

Did you grate the ginger?

-Joe

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