Fresh ginger at bottling stage.

[keo7]

First time poster looking to see if anyone has put fresh ginger in to a can ginger beer brew at bottling stage?

Ive put down a brigalow ginger beer brew, my 1st ginger attempt, and after 7 days in the frementer had a taste, seems to be going well and tastes good, but wouldnt mind a bit more ginger bite once its at drinking age.

Have i missed my opportunity to put ginger in the frementer? (Still frementing, but nearing end i would say)

Has anyone put ginger into the bottle during carbination stage? (Maybe too gingery)

Any advice appreciated...

 

[Shadime]

I have dry hopped with 500g ginger with great results (in fermenter not bottles)

 

[Rod]

I put 1 teaspoon grated ginger into my bottles

 

[TimT]

This seems to me like a possibly dangerous practice. Ginger used to be added to brews late in the ferment/ageing as it was known to provide an extra zing - ie, you don't just get fresh gingery taste. You get more fermentation.

Basically ginger seems to have a lot of wild yeast living on it (and maybe the skin/body of ginger acts as a yeast nutrient).

So unless you want 'splody bottles, I'd cut back on the amount of sugar being added - or take that into account when force carbing it.

 

[Grott]

Agree with TimT. At this stage if you want a stronger ginger taste I'd make up a bottle of ginger concentrate (steep grated ginger in hot water) and when your pour yourself a ginger beer add a bit to make your required strength.
Cheers

 

[keo7]

Cheers, was a bit worried about the ginger acting as a frementable. Might just wait till next batch and put it in the frementer. Thanks for the replys

 

[Gigantorus]

Other angle is to use a liquid ginger, such as the Buderim Ginger Refresher. I've used 350ml in a 20litre batch.

You could rack to a secondary fermenter and then add the refresher and sit for a couple of day or bottle straight away?

I once used 500grams of ground ginger in a batch. It gave it a real nice hot ginger flavor - but only problem was the sediment it left. So won't use that again.

Cheers,

Pete

 

[TimT]

I have dry hopped with 500g ginger with great results (in fermenter not bottles)

Heh and there I was thinking my adding 30 g of ginger in primary was radical.

Adding herbs/spices to bottles during carbing is interesting, apparently this too was an old practice, but I am not sure on the details of that. Seems like a great way to get a fresh taste anyway.

 

[Shadime]

I peeled and then washed the ginger with a no rinse steriliser then finely chopped in a foodprocessor, didnt have any more fermentaion and results were great.

 

[TimT]

I'm happy to report that my latest herbal brew, in which ginger and galangal (another root spice, like ginger - and a close relative of ginger) feature prominently, and they seem to be helping to balance out the whole beer nicely, bringing a nice spiceiness to it so that tartness/acidity doesn't overwhelm the whole brew.

 

[QldKev]

I'm happy to report that my latest herbal brew, in which ginger and galangal (another root spice, like ginger - and a close relative of ginger) feature prominently, and they seem to be helping to balance out the whole beer nicely, bringing a nice spiceiness to it so that tartness/acidity doesn't overwhelm the whole brew.

No hints to how much added?