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Old 09-13-2012, 10:52 PM   #1
Sep 2012
Bellingham, WA
Posts: 7

I'm in the process of starting an IPA recipe in which I chose to add 1.5 oz of grated ginger in the last 15 minutes of the boil (plus another 0.5 oz chunk thrown in at flame-out for good measure). During the boil the smell of the ginger was pleasant and noticeable and it balanced well with the hop smell.

Once I started cooling the wort I decided to taste it and found that the presence of the ginger had all but disappeared! I know that you can't put too much stock in how the wort tastes, but I'm wondering if I should add some ginger to the wort in the fermenter at some point (like when I add my dry-hops). Or should I just wait it out and trust that the flavor and smell of the ginger will return someday?

My goal here is to end up with a nice balanced and subtle ginger flavor in the final product. Any help would be awesome!

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Old 09-13-2012, 10:55 PM   #2
aiptasia's Avatar
Jul 2011
Them Scary Woods, FL
Posts: 3,487
Liked 544 Times on 481 Posts

Why not divide up the wort and try it both ways?
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