Is it necessary to boil ginger before using in a brew? I am asking from the standpoint of extracting flavor, not from a sanitation standpoint.
If it is not necessary to boil for flavor, what other options are available for sanitation, if I was going to do a no boil brew using ginger?
(I've already done this with a mead, however, It will be several months before it is ready to drink)
If it is not necessary to boil for flavor, what other options are available for sanitation, if I was going to do a no boil brew using ginger?
(I've already done this with a mead, however, It will be several months before it is ready to drink)
