Originally Posted by felipefranco
I want to make a Saison with crystallized ginger but I have some doubts.
How long should I boil it for? Should I transfer it to the fermenter?
Do you mean you want to make your own crystallized ginger, or are you asking when in your boil for your wort you should add it?
If you want to make your own from fresh ginger, then until the aroma mellows. That's really noticeable, and can take as long as 45 minutes. Or, as little as 10 minutes. It depends on the type and age of the ginger.
If you are talking about adding crystallized ginger to the boil for your wort, then I would add it either just before flameout or to your fermentor when you pitch your yeast. Store bought crystallized ginger has already been cooked to mellowness, and all the sugar will have locked up the water in it and prevented anything nasty from growing in it.