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I have not brewed beer with ginger, but I have made ginger soda a few times. Raw ginger and boiled ginger have different flavors, with boiled becoming more mellow. Leaving the skin on provides more spicy heat. I currently peel the ginger and steep at 180°F to get the flavor and spice level that...

Since the original recipe said it made 6-7 gallons, I scaled everything by 3/4. I like the idea of adding hibiscus, so I made a tea per the instructions at https://mexicanfoodjournal.com/agua-de-jamaica-hibiscus-tea/, and used the tea in place of water for when making the backsweetener...

I recently aimed to make a 10 lb batch in a 10 quart pot, scaling up the the Deep Amber (290F) recipe by 5. I started by mixing the 10 lb of sugar with 5 cups of water, to make sure that all of the sugar was wetted before firing up the stove. After the sugar syrup clarified, approximately at...

Hi. I'm new to this board, and I attempted to make (and finally did make) the #4 Deep Amber today. I read through all 20 pages of this discussion and it looked like while some people had some of the same issues as I did, I didn't see a fix for those issues that used the resources that were...