I'm planning on dry hopping my cream ale with some fresh grated ginger in the secondary. Would I need to sterilize or pasteurize the ginger at all before adding? Bear in mind I want to keep as much of the fresh ginger taste/aroma as possible.
I added some ginger to my boil for flavour, but the aroma seems to have disappeared. I want to get some of it back with dry hopping.
I added some ginger to my boil for flavour, but the aroma seems to have disappeared. I want to get some of it back with dry hopping.