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Old 07-07-2012, 09:54 PM   #11
jawats
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Feb 2009
Granger,IN
Posts: 168
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Quote:
Originally Posted by igliashon View Post
Don't do it! It's bad business, man. Totally different (and inferior) flavor. Get some fresh roots, puree in a blender, and strain, or look for bottled ginger juice from the Ginger People if you can find it.
Igliashon,

CHECK! Warning taken. I will grind and filter fresh.


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Old 07-07-2012, 09:59 PM   #12
jawats
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Feb 2009
Granger,IN
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CHECK! I will make the juice myself or get it from the Ginger People.


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Old 07-08-2012, 05:55 AM   #13
joewalkrd
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Jul 2012
Montrose, CO
Posts: 5


As a new member I hope you don't mind me adding to the discussion. I have some experience using nettles as part of an herbal tea (for gas) and lemon balm in making extracts and lip balms as a natural remedy to quicken the healing of cold sores. However, I never though of using these in a brew recipe...awesome stuff! I think I saw a book on Amazon about the use of herbs in beer and after seeing this post I think I'll go searching for it. I'll be looking forward to how this recipe turns out. I have found that I like the pure sorghum molasses over the molasses found in the typical grocery store, but I haven't sampled these at the same time so maybe there really isn't much difference? Anyway, thanks for the great info and good luck!

 
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Old 07-10-2012, 06:05 PM   #14
Griddle
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Jun 2012
Posts: 6

I've never heard of 'small beer' but I'm really intrigued. Is it like alcoholic ginger beer with a hoppy flavour? Really want to try something like this, keen to hear how you go about it and how it turns out.

 
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Old 07-10-2012, 06:11 PM   #15
jawats
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Feb 2009
Granger,IN
Posts: 168
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Griddle,

It's a very historic beer brewing method - http://www.nerve.com/news/politics/g...ecipe-surfaces - in America. See also - http://drinks.seriouseats.com/2011/0...r-history.html.

--Jonathan
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Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.

 
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Old 07-11-2012, 12:42 PM   #16
Griddle
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Jun 2012
Posts: 6

Brilliant stuff - thanks Jonathan - I'll definitely be having a go at this. How long are you expecting it to take to ferment? Few weeks?

 
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Old 07-11-2012, 01:42 PM   #17
jawats
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Feb 2009
Granger,IN
Posts: 168
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Griddle,

Thank Igliashon, especially. He's the guru here!

--Jonathan
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Quote:
Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.

 
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Old 07-11-2012, 01:50 PM   #18
jawats
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Feb 2009
Granger,IN
Posts: 168
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Quote:
Originally Posted by Griddle View Post
Brilliant stuff - thanks Jonathan - I'll definitely be having a go at this. How long are you expecting it to take to ferment? Few weeks?
I'm going to do a 4-week ferment, then check the gravity.
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Old 07-14-2012, 07:11 PM   #19
jawats
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Feb 2009
Granger,IN
Posts: 168
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Okay, here's what I ended up with:

3 gallon boil (4 gallons total)

1 lb dark molasses
2 lbs light brown sugar
2 lbs raw sugar
1 lb rice syrup solids

1 oz challenger - 60 m.
.5 oz US Golding - 30 m.
.5 oz US Golding - 15 m.
1 oz US Golding - 5 m.

OG - 1.07

Safale S-33
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Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.

 
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Old 07-15-2012, 05:22 PM   #20
Adamsmasher
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Mar 2012
West Lafayette, IN
Posts: 1


Quote:
Originally Posted by igliashon View Post
Don't do it! It's bad business, man. Totally different (and inferior) flavor. Get some fresh roots, puree in a blender, and strain, or look for bottled ginger juice from the Ginger People if you can find it.
(I saw that you already brewed this, but for posterity...) Powdered ginger adds much more heat than fresh ginger does. I made the ginger beer recipe here, and added some powdered ginger in addition to the fresh ginger. It was pretty strong when fresh, I aged it about 6 months in bottles and it was fantastic - a perfect blend of ginger bite and flavor.

Anyways, let us know how it tastes!



 
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