A wee bit of advice if I may on how much and when to add fresh ginger to a saison?
I last made a saison back in that dimly remembered time BC (Before COVID) which was a Greg Hughes recipe I think. It was ok but not that special. I’d like to make a ginger and Citrus saison similar to the St Austell one after my daughters told me it remained her all time favourite beer. The St A one has ginger and citrus peel added - what I’m not sure about is how much and when to add the ginger. I know from cooking it can v rapidly loose flavour when cooked.
I’m think using it grated added as a hop stand but whether to carry it over into the fermenter or as a ‘dry hop’ I’m not sure. The St A one has Citra in it but I’ve not much of that so was thinking of using lemon drop and Madarina bavaria instead?
Thanks
I last made a saison back in that dimly remembered time BC (Before COVID) which was a Greg Hughes recipe I think. It was ok but not that special. I’d like to make a ginger and Citrus saison similar to the St Austell one after my daughters told me it remained her all time favourite beer. The St A one has ginger and citrus peel added - what I’m not sure about is how much and when to add the ginger. I know from cooking it can v rapidly loose flavour when cooked.
I’m think using it grated added as a hop stand but whether to carry it over into the fermenter or as a ‘dry hop’ I’m not sure. The St A one has Citra in it but I’ve not much of that so was thinking of using lemon drop and Madarina bavaria instead?
Thanks