Woody aromas with smacks of ginger
So we’re doing a bit of experimenting with our pale ale, which currently is good but not great. We brewed a 10-gallon batch on Monday. Five minutes before the end of the boil, Joel came up with the idea of putting ginger in the beer. So… we threw half an ounce of candied ginger in there. Yesterday, I bought some bags of wood chips: apple, maple and oak. We’re going to do some experimenting during secondary fermentation.
Let’s hope it doesn’t totally suck.
Jonathan, Joel & Jeff
August 8th, 2007 at 7:43 pm
Dee Snider rules!
August 10th, 2007 at 10:11 pm
I’m thinking about starting to do 1-gallon batches at home, since my brewery is now at my brother-in-law’s place and we’re lucky to get more than 15 gallons brewed in a month.
So I’m wondering… You guys brew big batches and often: where does it go? And if you have too much laying around, how about sending me some? :-)
August 12th, 2007 at 2:52 pm
Brad:
It gets consumed quickly… we usually have 10-20 people show up every Monday night to drink with us. However, I’ll save some and try to send you a bottle or two. Give us some time to get back on track, after our two months of experimentation. I’ll keep you posted.