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Old 12-27-2011, 05:32 PM   #31
Bk2X
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Jan 2011
Norman, Oklahoma
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Good deal, thanks for the quick response. Going to make up tonight, will post results.

 
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Old 01-02-2012, 04:02 PM   #32
Bk2X
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Jan 2011
Norman, Oklahoma
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Got it carbed up and tested over weekend but it was WAY too much of everything. Probably need to cut the entire ingredient list in half for 5 gal of water. The original recipe is definitely not linear haha.

It was still cloudy so I will give it time to settle then reevaluate. Hopefully can just cut it with water.

 
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Old 09-09-2012, 02:48 PM   #33
mendozer
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Nov 2009
Seattle, WA
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I made some using solely turbinado and it is REALLY good! I used about 2 cups ginger. I packed it in so it's more probably. It has great bite to it, but it doesn't burn. I did blind taste tests with Bundabergs (which ended up being a disappointment) and Reed's Extra Ginger Ale and mine won both.

great ginger ale!

 
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Old 09-16-2012, 11:13 PM   #34
Psych
 
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Mar 2011
Kelowna, BC
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Thanks for this, putting it all together now but only had lemon/lime juice and demerera sugar. Otherwise the same recipe. I chose to not peel the ginger on account of laziness, but I did wash it pre-grate.

Tastes nice in the pot still warm, though not as potent as I'd want. I'll leave it for now and see if carbing helps, though it still needs an hours or two so steep.

 
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Old 09-18-2012, 06:00 AM   #35
Psych
 
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Mar 2011
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This is good, but I think my ginger is a bit on the mild side. Next time I'll do at least 3 cups of ginger, maybe even 4, and knock the sugar down some too.

It's tasty, for sure, though not carbed yet so that'll be the sure test. But it needs more kick for my liking, bit too sweet so far.

Awesome starting point though, thanks again for this!

 
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Old 10-23-2012, 09:11 PM   #36
spaced
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Jan 2011
Brisbane, QLD, Australia
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Thanks for the recipe r2eng

I made this up exactly per the second draft (brown sugar and turbinado sugar). It was a really big hit, although maybe a little sweet for my taste buds. Plan to rebrew it with half the amount of sugar.

From the keg it poured awesome though. It poured with a head and looked like real beer.
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Old 10-24-2012, 01:58 AM   #37
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Yeah, I have had to back off on the sugar when the ginger is mild. It varies wildly!

The last batch I made was almost hot, as the ginger was REALLY strong.

Glad you like it!
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Old 11-01-2012, 10:53 PM   #38
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Mar 2011
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I'm about to make a batch of this for a party we are hosting next week. Has anyone figured out the best way to scale it up? As mentioned previously, just increasing all the ingredients linearly isn't the right method.

I'm looking to make a 5 gallon batch. Thanks!
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Old 11-01-2012, 11:34 PM   #39
Psych
 
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Mar 2011
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Make 2x2.5g batches and mix em! I don't know, but I do know that one should not leave their ginger out until it grows shoots and leaves...cause it has virtually no flavor or kick left to it by then.

 
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Old 11-01-2012, 11:50 PM   #40
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Hah, good point! I'll just give a moderate scale up a shot and see how it goes.
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