I've been using Sabco's modified kegs for both fermentation and storage/bright for close to a year. And don't get me wrong.. LOVE these vessels.. however.. I wanted to see if anybody had any more economical suggestions while continuing to use stainless steel construction. It'd be great to hear...
I love ginger- but then again how could one not?
I'm going to "spice up" my annual Oktoberfest/Märzen/Pumpkin Ale and wondered... when it comes to adding fresh ginger (root)...
1) How much is toooo much?
2) Any recomendations or pitfalls from others in their Ginger expeditions...
