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Old 11-25-2012, 09:18 PM   #231
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Looks like i gotta go to the LHBS again........

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Old 11-26-2012, 01:40 AM   #232
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Ginger is way too heavy and cinnamon not noticeable enough. Been on keg 2-3 weeks. Ideas?

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Old 11-26-2012, 01:10 PM   #233
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Ginger is way too heavy and cinnamon not noticeable enough. Been on keg 2-3 weeks. Ideas?
Probably not a whole lot you can do to reduce the Ginger, perhaps give it more time to mellow? How long did it ferment?

You can always add more cinnamon to the keg, I've read people adding spice to kegs on all sorts of beers.
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Old 11-26-2012, 01:52 PM   #234
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Quote:
Originally Posted by swackattack
Ginger is way too heavy and cinnamon not noticeable enough. Been on keg 2-3 weeks. Ideas?
Give it another 2-3 weeks and the ginger will fade noticeably. Also, I felt the same way after 2 weeks in the keg so I added 1/2 teaspoon ground cinnamon to the keg and let it sit another week. The first few pints had A LOT of cinnamon flavor but after that it was just where I wanted it in terms of ginger/cinnamon balance. It did also turn the beer a bit darker by adding the ground cinnamon.
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Old 11-26-2012, 02:19 PM   #235
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Agreed with sippin. Give it more time and it should mellow a bit...

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Old 11-26-2012, 02:23 PM   #236
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After reading through most of this thread, it seems that many felt the ginger was too strong. Any thoughts on reducing the amount used? I plan on brewing this on Saturday and would like to be able to drink it around Christmas.

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Old 11-26-2012, 06:31 PM   #237
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I'd say lower the ginger to 0.75 oz and raise the cinnamon to 4 sticks, but that is just me. I did the original recipe and added more cinnamon after 2 weeks in the keg. But the ginger was quite strong for about 4-5 weeks after brewing so in order to be ready for Christmas you should probably lower the ginger. Maybe only boil 0.5 oz then taste the wort before bottling/kegging and add some to the fermenter if you feel it needs more.

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Old 11-26-2012, 06:55 PM   #238
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The challenge, it seems, is that there's really no uniform thing as "1 oz of ginger". Weighing out ginger isn't like weighing out hop pellets and tossing them into the boil. The more surface area on your ginger, the more ginger flavor that's going to be extracted, and a little goes a long way.

This is a rough guess, but I'd try something like:

1oz of a whole, peeled chunk of ginger
.75oz of peeled and chopped ginger
.5oz of peeled and grated ginger

I think 2 cinnamon sticks is probably right. The more I ponder this, the more I don't think that my Xmas Ale is lacking cinnamon, per se; I think it's just getting overpowered by the ginger. The key to a good Xmas Ale is balance. I'm afraid that if you lower the ginger and boost up the cinnamon, you'll knock it out of balance in the other direction.

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Old 11-26-2012, 10:54 PM   #239
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Quote:
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What temp did you ferment at?
68-69 degrees.
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Old 11-27-2012, 01:23 PM   #240
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I definitly ll brew a AG of this recipe tomorow.

I think I ll put the spices in the beggining of the boil and I dont pretend to transfer to the primary bucket. I was thinking in using Irish Moss (for the first time) to help with the cleaning. I need this beer ready to christmas

What you guys think about this?

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