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-   -   Ginger Beer using Crystallized ginger? (http://www.homebrewtalk.com/f95/ginger-beer-using-crystallized-ginger-249993/)

merk_the_hermit 06-07-2011 03:35 PM

Ginger Beer using Crystallized ginger?
 
Hey, I've been experimenting for a few weeks with ginger beer plant in making ginger beer. I've been making small batches (~2000ml) batches and have been going through a lot of fresh ginger.

I'm wondering if anyone has any experience of using Crystallized Ginger. I've been looking and some places are offering it as a reasonable price, but I'm not sure if the Sulfur Dioxide will prevent fermentation.

Anyone have any experience?

stevea1210 06-07-2011 10:56 PM

I have used crystallized ginger in several saisons I've brewed with no ill effects. It just isn't as powerful as fresh.

BudzAndSudz 12-31-2012 12:38 AM

How does the flavor compare? Is it exactly the same as fresh, just softer, or is it more of a smooth, gentle taste compared to the intense spiciness that fresh ginger can impart?

Leadgolem 12-31-2012 12:44 AM

When crystalized ginger is made, it is basically pieces of fresh ginger that are cooked with a sugar water syrup until virtually all the water has evaporated. The cooking takes out about 70% of the "spiciness" of the ginger. Most of the sharp flavor from the fresh ginger is also cooked out. What's left is more of a mellowed, savory flavor. It's not bad, but it is different from fresh ginger. It also isn't as strongly flavored then fresh ginger, in addition to the change in flavor profile.

BudzAndSudz 12-31-2012 12:49 AM

Hmmm, interesting to think about. I'm asking because I'm considering adding some to a Belgian Tripel or perhaps a saison, and trying to decide which flavor would best compliment the complex belgian yeast.

saramc 12-31-2012 04:46 PM

Could also look at galengal aka blue ginger.

BudzAndSudz 12-31-2012 05:02 PM

That's not a bad idea. I don't think the flavor difference would be enough to be worth the effort of tracking it down.

saramc 01-04-2013 08:44 PM

Quote:

Originally Posted by BudzAndSudz (Post 4732113)
That's not a bad idea. I don't think the flavor difference would be enough to be worth the effort of tracking it down.

I personally think galengal is much smoother but still with a bite on the end as opposed to ginger. I even grow it now, in pots and spots in the yard. I have always been able to source on the web.

Leadgolem 01-05-2013 03:04 AM

Quote:

Originally Posted by saramc (Post 4747488)
I personally think galengal is much smoother but still with a bite on the end as opposed to ginger. I even grow it now, in pots and spots in the yard. I have always been able to source on the web.

What zone are you in? I'd like to grow some myself, but I'm in 5b and I don't think it would survive the winter here.

saramc 01-06-2013 03:41 PM

Quote:

Originally Posted by Leadgolem (Post 4748808)
What zone are you in? I'd like to grow some myself, but I'm in 5b and I don't think it would survive the winter here.

I am zone 6a/b, I think, I have to look at chart. But, you can definitely grow this in pots/grow bags and move into shed, garage, cold basement, etc. I am getting ready to harvest my roots from the pots I have, and I am letting the patches in ground winter over. They survived their first winter in ground. I am growing what is known as greater galengal.


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