Adding Crystallized Ginger to secondary

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yimmyyames

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I am moving my honey ipa to a secondary to dry hop and want to add a couple ounces of crystallized ginger to add a little spice to the beer. Do I need to worry about sanitizing the crystallized ginger or can I just throw it in? In its current form it is in chunks about the size of sugar cubes. Any need to crush the ginger?
 
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I've added it directly to beers and meads in secondary without sanitizing with no problems. I mince it as finely as I can with a chef knife.

If you're nervous, you could soak it in 1-2 oz of cheap vodka for a week or two and then add the ginger and vodka to the carboy.
 

Jakey2005

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Should the crystallized ginger ferment into the beer? I did a saison last week and add the cut up ginger at the end of the boil but now the fermentation has slowed I can see pieces of it floating.
 
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