I agree Mike, I found the "adventurous taste buds" comment a little silly. I didn't care for it at all and would not buy it again. And, FTR, haveing to drink 4 probably felt like drinking 6.
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A chiller that'll take the wort from boiling down to pitching temp in about 10 minutes.
I haven't had the Gubna, but it sounds like I don't need to get more than one
At least try it before you dismiss it... I think the stuff is awsome...very complex, lots of different flavors going on. Admittedly it's not for un-adventurous taste buds, but I found it to be great and on par with all of their products. And they get extra points for packaging it in cans.
As a very wise man once said, "You'll never know until you check it out."
Fresh, Candied Ginger:
Fresh ginger root from the produce section.
Peel it with a spoon or grater.
Slice med-thin (resembles kettle-style potato chips)
Cook in water for 20 min or so.
Pour off water (removes a lot of the harshness and moderates the spiciness/heat)
Add a little water back to help dissolve the sugar
Cook on low heat for 20 min or so. Stir occasionally to prevent scorching.
Place the candied ginger in a nylon mesh bag.
Place the bag in the boil kettle for the last 15 minutes of the boil for flavor.
Great in a Saison. Flavor was gentle, subtle. Peppery heat seemed to come from the yeast, not the ginger.