Spice, Herb, or Vegetable Beer Ginger Ale - Page 6 - Home Brew Forums

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Old 11-09-2011, 01:27 AM   #51
drummerguysteve
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Jul 2010
Seattle, Washington
Posts: 593
Liked 5 Times on 5 Posts


I cook a lot of curries, and would agree that dry roasting the anise in a pan would help the complexity of the anise flavor. I will have to try this as the OP listed it soon, and I'm sure I may try it with anise not long after that.

 
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Old 12-09-2011, 01:10 PM   #52
Sum1Stu
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Apr 2009
Toronto
Posts: 173

I guess the worries of me doubling up on alot of the xmas style ales are ALL GONE now, seeing this thread.

Actually added 15g fresh grated, and 5g powdered, then 10g cinnamon, 5g cloves.

Shoulda made this before Going to be real yeasty/low carbonated beverage on xmas!

I just can never follow a recipe, always tinkering around! I gotta try this recipe out though, or a variation of it LOL.

 
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Old 12-23-2011, 10:40 PM   #53
4um
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Nov 2011
Mounds View, MN
Posts: 1

this sound perfect!

 
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Old 12-23-2011, 11:23 PM   #54
drummerguysteve
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Jul 2010
Seattle, Washington
Posts: 593
Liked 5 Times on 5 Posts


Should be brewing this (original version) this weekend. I'll let you all know how it turns out.

 
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Old 03-15-2012, 05:36 AM   #55
Drowninginbeer
Registered User
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Feb 2012
McMinnville, OR
Posts: 8

Wife wanted a ginger beer, I obliged.

Minor changes in addition times, whole instead of pellets. Only 2 weeks old and drinking decent. I cannot thank you enough for the straightforward and adaptable recipe!!
DIB

 
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Old 03-24-2012, 09:10 PM   #56
nduetime
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Oct 2007
Posts: 150
Liked 3 Times on 3 Posts


So I overlooked the lemon in the recipe and am now boiling. Since I don't have lemons, what would substituting clementines do?

 
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Old 03-24-2012, 09:25 PM   #57
GreenMan
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Sep 2008
Wheat Ridge, CO
Posts: 81
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Quote:
Originally Posted by nduetime View Post
So I overlooked the lemon in the recipe and am now boiling. Since I don't have lemons, what would substituting clementines do?
Clementines would add a slighter sweet flavor I would guess. I would stick with the lemons though. Just get them later and add just the zest of the lemon to the fermentor after primary has slowed down and leave them in there for a week as least.

 
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Old 03-31-2012, 03:28 AM   #58
ElliotLion
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Mar 2012
San Diego, California
Posts: 4

Hey all, first time poster here with a question:

Brewed this recipe a few nights ago and fermentation is still chugging along nicely. When and how should I remove the ginger? I assume I could scoop it out with a sanitized utensil while racking to the secondary but I would like a second opinion.

Thanks!

 
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Old 04-04-2012, 07:42 PM   #59
ElliotLion
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Mar 2012
San Diego, California
Posts: 4

Sorry for the repost, I assume that is frowned upon here. Let my stupidity serve as a warning to anyone else naive enough to add 2.5 pounds of ginger to a brew loose...

Don't do it! Use muslin bags. Seriously, you won't be able to get it out if you don't. I ended up throwing out about 1.5 -2 gallons of brew because removing the ginger without massive aeration was just not possible. Hopefully the remaining 3 gallons will be all right.

 
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Old 04-04-2012, 08:00 PM   #60
nduetime
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Oct 2007
Posts: 150
Liked 3 Times on 3 Posts


No kidding about the bag...I was grating while I was boiling, didn't realize the amount I was adding even though I weighed it all out beforehand. Totally different approach next time for me!

 
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