Gingered Ale/ ginger in secondary?

[missmckim]

So, I am trying my hand at one of Charlie Papazian's recipes for a "Gingered Ale"...Its going to be a nice dark beer which I added a fair amount of chopped ginger to during the boil. I'm hoping it will be ready right about when it is a chilly fall day here

I was considering transferring it to a secondary to let some of the debris settle out of it, but then an interesting theory struck me: Would some more ginger at that time add aroma, much like dry hopping does?

I'm intrigued and I'd like to try it, but I'm not sure if I should boil the ginger beforehand to sterilize it, if the theory would even be effective, etc.

Any thoughts?

 

[Captain Damage]

I "dry gignered" a ginger wheat last year and it came out great! I used 2oz fresh shredded ginger in a hop bag for a week.

 

[chicagobrew]

I've "dry gingered" as well. Same 2oz grated fresh ginger/5 gallons, but I just dropped it in the secondary. It settles out, so it's not a problem for bottling. 2oz will leave a very pronounced ginger taste in a wheat. If there's a next time I would probably go for 1-1.5oz.

 

[thelorax121]

When I add ginger to any beer, I only do it in the secondary. I make a strong ginger tea with about a cup of water and fresh grated ginger (1oz for moderate flavor), then add it to the keg or secondary, this way I can have more control, and add to taste