I am at the mercy of Mother Nature when it comes to ferment temps, but I did this one in my basement before the summer really kicked in and was fermenting around 68-70f. I have received a lot of compliments from friends on this beer and have even had it requested for another brew. I am curious...
Have a batch of this made and in bottle conditioning right now. Only difference was dry hopping 1oz Citra in secondary and an additional .5# of Fresh Ginger and the zest of two Lemons.
When I tasted it going from Primary to Secondary, it just wasn't gingery enough for my liking. The fresh...