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I prefer using the dried ginger root available at any of the HBS. The stuff is very strong and goes along way. The only time I would use fresh ginger, is for secondary fermentation to get the spiciness. If you were looking for taste and smell, dried root works great. I throw it in 10 minutes...

I have played around with different methods myself, but not in darker beers. It's hard enough to give the lasting honey taste in pale ales and wheat beers. Honey naturally contains hydrogen peroxide, and never expires, so unless you have contaminated it it should be fairly clean. I have gone...

I know first hand the gentlemen at Peticolas use a Scotch Ale yeast for the majority of their brews.