jigidyjim
Well-Known Member
If so - did you strain out the ginger when you poured the wort into the fermenter, or did you leave it in?
Usually I strain my wort when pouring through the fermenter, to get all the hops n' stuff out (I don't use any hop bags). I'm not sure if the crystalized ginger needs to be in there during the fermentation, or if all the needed flavors/sugars will be extracted during the 10 minute "let the wort sit" after flameout.
Thanks.
Usually I strain my wort when pouring through the fermenter, to get all the hops n' stuff out (I don't use any hop bags). I'm not sure if the crystalized ginger needs to be in there during the fermentation, or if all the needed flavors/sugars will be extracted during the 10 minute "let the wort sit" after flameout.
Thanks.