Ginger Extract Experiment

[baloonon]

At some point in the near future, I'm going to brewing a wheat for summer,
with 50% wheat and smaller amounts of rye malt, pilsner and oatmeal. I'll
hop with Saaz and use T-58 yeast.

I've made ginger extracts two ways -- one by boiling chopped fresh ginger
with sugar and water to make a syrup, and one by soaking ginger in vodka.

So far, the vodka/ginger extract is taking a lot longer to gain flavor,
while the ginger syrup was potent as soon as I took it off the stove. But
the vodka/ginger has some time to go, since it's going in at bottling time.

I'm thinking I'll only add ginger to half of the batch when I bottle and
I'll see how the two compare. Should be an interesting experiment, and
worst case scenario is that I have a case of less good beer.

Any thoughts on good uses of leftover ginger extract? (besides saving it
for another batch of beer)

[D Ash]

Post by baloonon
Any thoughts on good uses of leftover ginger extract? (besides saving
it for another batch of beer)

First, I won't ask you why you'd want to do any of that. I've done some
weird brewing experiments, myself. Some turned out phenomenally well, one
or two were only barely drinkable.

Secondly, how about using the left-overs to bake some yummy gingersnaps?

Sorry-- that's all I've got this morning.

[baloonon]

Post by D Ash

Post by baloonon
Any thoughts on good uses of leftover ginger extract? (besides saving
it for another batch of beer

First, I won't ask you why you'd want to do any of that. I've done
some weird brewing experiments, myself. Some turned out phenomenally
well, one or two were only barely drinkable.
Secondly, how about using the left-overs to bake some yummy
gingersnaps?
Sorry-- that's all I've got this morning.

Thanks to you and others who replied.

As far as experimenting, for whatever reasons it's wheats which for me
seem to get the most non-standard additions, probably due to the kitchen
sink approach of a lot of Belgians as far as orange peel, coriander,
etc.

I've added chamomile tea to one, peppercorns, cloves, and random other
things to wheats, and yet for whatever reason they've never added a
strong flavor to them, probably for the best.

I know that oysters were sometimes added to stouts back in the day (and
occasionally today). That seems like a huge waste of good oysters.

Meat was sometimes added too, but I don't think I'll ever go that route
either

http://4.bp.blogspot.com/-
0EIt6NCciTM/Vcr9fFfCxpI/AAAAAAAAX_M/ZMAkjtCge88/s1600/mercers-meat-
stout.jpg

[D Ash]

Post by baloonon

Post by D Ash

Post by baloonon
Any thoughts on good uses of leftover ginger extract? (besides
saving it for another batch of beer

First, I won't ask you why you'd want to do any of that. I've done
some weird brewing experiments, myself. Some turned out phenomenally
well, one or two were only barely drinkable.
Secondly, how about using the left-overs to bake some yummy
gingersnaps?
Sorry-- that's all I've got this morning.

Thanks to you and others who replied.
As far as experimenting, for whatever reasons it's wheats which for me
seem to get the most non-standard additions, probably due to the
kitchen sink approach of a lot of Belgians as far as orange peel,
coriander, etc.
I've added chamomile tea to one, peppercorns, cloves, and random other
things to wheats, and yet for whatever reason they've never added a
strong flavor to them, probably for the best.
I know that oysters were sometimes added to stouts back in the day
(and occasionally today). That seems like a huge waste of good
oysters.
Meat was sometimes added too, but I don't think I'll ever go that
route either
http://4.bp.blogspot.com/-
0EIt6NCciTM/Vcr9fFfCxpI/AAAAAAAAX_M/ZMAkjtCge88/s1600/mercers-meat-
stout.jpg

My wife is a certified herbalist. Right now, she's asleep, but I'll ask
her what she'd do if she wanted to prepare some ginger for a fermented
ginger beer. She does an excellent extraction of my med buds, so perhaps
. . . .

[D Ash]

Post by baloonon
Any thoughts on good uses of leftover ginger extract? (besides saving
it for another batch of beer

Okay, now we've gone and gotten SWMBO interested and clamoring for me to
brew a ginger beer. Just looked up her favorite fermented brand--
Fentiman's --and started purusing the website. Here's the URL:

http://www.fentimans.com/brewing

Botanical Brewing! The brief explanation of the history of Fentiman's
Ginger Beer has enough information to help you figure out how to add good
ginger flavor into your beer and how to go about making a hot water
extract. Might have to do some head scratching and work-arounds, the info
is sketchy but helpful.

Let me know how it works out for you-- I'm going to have to do this, too.
Thanks. (huge grin)

[baloonon]

Post by D Ash
Okay, now we've gone and gotten SWMBO interested and clamoring for me
to brew a ginger beer. Just looked up her favorite fermented brand--
http://www.fentimans.com/brewing
Botanical Brewing! The brief explanation of the history of Fentiman's
Ginger Beer has enough information to help you figure out how to add
good ginger flavor into your beer and how to go about making a hot
water extract. Might have to do some head scratching and work-arounds,
the info is sketchy but helpful.
Let me know how it works out for you-- I'm going to have to do this,
too. Thanks. (huge grin)

I'm looking to make something a lot less gingery than a full-on ginger
beer, but I'll see how making a smaller batch of extract works.

For what it's worth, I've made small amounts of gin and herbal liqueurs
by the infusion method. The gin came out nicely, the liqueurs probably
need some tinkering -- I get the feeling those homemade liqueurs that
little old Europeans make from 20 different herbs and spices have
benefited from decades of experience, which I'm not sure I'm ready to
invest. But seeing how it all turns out is fun, and the ingredients are
cheap.

[D Ash]

Post by baloonon
I'm looking to make something a lot less gingery than a full-on ginger
beer, but I'll see how making a smaller batch of extract works.

Pretty much what I was figuring you were wanting to do. Even so, the URL
has enough info for you to be successful making either extract or infusion,
with just the right amount of flavoring you'd be wanting.

Post by baloonon
For what it's worth, I've made small amounts of gin and herbal liqueurs
by the infusion method. The gin came out nicely, the liqueurs probably
need some tinkering -- I get the feeling those homemade liqueurs that
little old Europeans make from 20 different herbs and spices have
benefited from decades of experience, which I'm not sure I'm ready to
invest. But seeing how it all turns out is fun, and the ingredients are
cheap.

[baloonon]

Post by D Ash

Post by baloonon
I'm looking to make something a lot less gingery than a full-on
ginger beer, but I'll see how making a smaller batch of extract
works.

Pretty much what I was figuring you were wanting to do. Even so, the
URL has enough info for you to be successful making either extract or
infusion, with just the right amount of flavoring you'd be wanting.

Just started a coconut extract to add to porter I just started. I figure
I'll just use it at bottling time for a sixer or so, along with some
vanilla.

FWIW, I said earlier that on my last batch the airlock wasn't working. On
this batch the same fermenter, same airlock, now it's bubbling away
happily. Stuff happens.

[Bob F]

Post by baloonon
At some point in the near future, I'm going to brewing a wheat for summer,
with 50% wheat and smaller amounts of rye malt, pilsner and oatmeal. I'll
hop with Saaz and use T-58 yeast.
I've made ginger extracts two ways -- one by boiling chopped fresh ginger
with sugar and water to make a syrup, and one by soaking ginger in vodka.
So far, the vodka/ginger extract is taking a lot longer to gain flavor,
while the ginger syrup was potent as soon as I took it off the stove. But
the vodka/ginger has some time to go, since it's going in at bottling time.
I'm thinking I'll only add ginger to half of the batch when I bottle and
I'll see how the two compare. Should be an interesting experiment, and
worst case scenario is that I have a case of less good beer.
Any thoughts on good uses of leftover ginger extract? (besides saving it
for another batch of beer)

Ginger Ale.

[Bill O'Meally]

Post by baloonon
Any thoughts on good uses of leftover ginger extract? (besides saving it
for another batch of beer)

Cocktails