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Old 01-07-2013, 05:18 AM   #11
Leadgolem
 
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Originally Posted by saramc View Post
I am zone 6a/b, I think, I have to look at chart. But, you can definitely grow this in pots/grow bags and move into shed, garage, cold basement, etc. I am getting ready to harvest my roots from the pots I have, and I am letting the patches in ground winter over. They survived their first winter in ground. I am growing what is known as greater galengal.
Thanks. It might be worth trying some in pots and just in the ground. If you're in 6a/b then I'd only be 1/2-1 zone off. The info I've been seeing about cultivation is pretty sketchy.
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Old 03-22-2013, 06:55 PM   #12
felipefranco
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Nov 2012
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Hey guys.
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?
Thanks

 
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Old 03-24-2013, 03:33 AM   #13
Leadgolem
 
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Originally Posted by felipefranco View Post
Hey guys.
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?
Thanks
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.
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Old 03-25-2013, 02:48 PM   #14
felipefranco
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Nov 2012
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I meant just add the one I bought. Thanks!

 
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Old 06-09-2014, 03:04 PM   #15
Jakey2005
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I used crystallized ginger in a ginger saison I just made. I cut it up and dropped it in during the last minute of the boil. When I transferred to the carboy I noticed that it had not melted down or dissolved. Will the ginger still be extracted as it ferments?

 
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