Ginger!!

[Kinleycat]

I plan to go a lager infused with ginger later this spring (great for in the summer on a hot day).
Any ideas if i can add it to a kit and at what point and in what state should the ginger be (chopped or crushed)?
If not i will be looking at doing some BIAB later in the year, could i use it in this process?
Cheers,
KC :

 

[mattrickl06]

I recently did the Simply Ginger Beer kit but used a full root of boiled and bashed up fresh ginger in a muslin during fermentation, i also used DME instead of sugar to keep it true to beer rather than "crappies" ginger beer

 

[Kinleycat]

I recently did the Simply Ginger Beer kit but used a full root of boiled and bashed up fresh ginger in a muslin during fermentation, i also used DME instead of sugar to keep it true to beer rather than "crappies" ginger beer

So rather than use a lager kit, get a ginger kit add some extra ginger and get the malty beery taste from the DME?

 

[mattrickl06]

I recently did the Simply Ginger Beer kit but used a full root of boiled and bashed up fresh ginger in a muslin during fermentation, i also used DME instead of sugar to keep it true to beer rather than "crappies" ginger beer

So rather than use a lager kit, get a ginger kit add some extra ginger and get the malty beery taste from the DME?

Exacdumon.

It does taste like a nice malty ale with ginger, rather than a gassy sweet ginger light bodied alcopop.

 

[mabrungard]

I'm leery of excessive ginger in beers, so getting the ginger addition right for a batch is a concern for me. One thing that one of my clubmates points out is that you can't tell how gingery a fresh root is until you brew with it. His approach is to use dried, ground ginger from a bottle as the addition. That way a brewer is more capable of dialing in the correct ginger flavor with successive brews. I know its counter to our typical desire to use fresh ingredients, but this is an ingredient that I find can easily be overdone.

 

[Kinleycat]

These are great tips guys, keep them coming!!! :