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Old 04-26-2012, 05:53 PM   #51
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Awesome, thanks for the reply Crito! Did you do the AG or the extract version? How did it come out?

Just chop/mince/dice the ginger root, soak in vodka and bag it in the secondary? Sorry for the process questions, I'm still pretty new at this

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Old 04-26-2012, 08:50 PM   #52
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No problems. I minced mine. I soaked it vodka. As little vodka as possible

All grain. For the first two weeks it had the full ginger flavor then it mellowed out. I liked it. Others didnt and drank all my caramel wheat pale ale, hehe

No bag. I just put it in my frementor. I personally dont secondary my beer.

I only used two pounds of honey and used more two row

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Old 11-02-2012, 08:47 PM   #53
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This beer has been going forever!

Ive never had a beer move the airlock for so long...

I brewed it Sunday, and its Friday and its still bubbling once a minute or so...was fermented @ 63ish or so the entire time, atleast thats what my thermometer said taped to the outside of the bucket.

Never had a beer really bubble actively for more than maybe 3-4 days, this ones on 5 and still going...should be a good sign!

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Old 11-11-2012, 10:01 PM   #54
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Mines finally done with primary, but it came out way lower gravity...after 2 weeks i am now at 1.004. Its pretty damn good though, can definately tell its ginger. Going to see how it fares with 3oz more ginger for secondary.

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Old 11-12-2012, 05:01 AM   #55
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Yeah, for some reason this recipe always ferments way out - the FG in my original post was 1.002.

I like how dry it gets, though. It's super refreshing with the ginger and lemon.

-Joe

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Old 11-13-2012, 06:48 AM   #56
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Has anyone considered adding to the grain bill? The beer seems a bit light - I get that's th point but I think I may be interested in a bigger ginger beer. Not sure, looking for feedback. Thx.

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Old 11-23-2012, 11:33 PM   #57
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Brewed this today per the instructions in the first post. Only change was that I used 2 lbs of ginger. OG was 1.045. Sample tasted great. I am very excited about how this will turn out. Thanks!

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Old 12-01-2012, 04:46 PM   #58
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Looking at brewing this tomorrow. Has anyone substituted more grain for the 3 lbs of honey or know how I would go about figuring that out. I am doing 10 gal batches and don't really want to buy 6 lbs of honey. Thanks

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Old 12-13-2012, 06:03 PM   #59
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*subscribed

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Old 12-15-2012, 10:24 PM   #60
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I've been thinking about trying to make a ginger beer. I'm trying to find a recipe that is basically a refreshing clean beer with a nice blast of ginger.
For comparison purposes, I had Phillips ginger beer (http://phillipsbeer.com) once this summer and couldn't find it again but I loved it. There's another one that's in stock (called Crabbie's, I think) which i was not a fan of (tasted like it was sweetened a bit, kind of like a malty ginger ale pop/soda). I'm just not personally a fan of a sweet beer.
I guess I'm just wondering if this recipe is closer to the Crabbie's sweet(ish) ginger beer than to a regular beer with a nice hit of ginger flavour. My initial reaction is to think that with the extra honey in there that it would come out a bit on the noticeably sweet side, but I don't know enough about this whole process yet to know.
Thanks for any opinions/insight!

Edited to say, wait a minute, honey would just add more fermentable sugar, right?

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