I made a porter in which I used 2 cups of grated frresh ginger. It had ginger flavor aftertaste, but not as strong as I wanted. I would like to make a very strong, spicy ginger ale - thinking of using a rye/IPA base. I'm tempted to use ~ 1 pound of ginger. I just saw a mead recipe in zymurgy using 2 pounds ginger. Any thoughts?
Did you add in the secondary? First thought is to add at flameout but maybe a tea in the final product? I like ginger so 2 pounds doesn't seem out of line to me.
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