Flavour from Ginger.

[john west]

I am wondering how to best extract the maximum flavour from fresh
ginger. Would it be just sufficient to grate it and then add it to the
Brew?

Or would it be better to grate it and then boil the gratings in a
saucepan and use the flavoured juice? Or would it not make much
difference either way? Grateful for any advice.

[Tom Biasi]

Post by john west
I am wondering how to best extract the maximum flavour from fresh
ginger.  Would it be just sufficient to grate it and then add it to the
Brew?
Or would it be better to grate it and then boil the gratings in a
saucepan and use the flavoured juice?  Or would it not make much
difference either way?   Grateful for any advice.

You could grind it and soak it in vodka for a while.

[Bill O'Meally]

Post by john west
I am wondering how to best extract the maximum flavour from fresh
ginger. Would it be just sufficient to grate it and then add it to the
Brew?
Or would it be better to grate it and then boil the gratings in a
saucepan and use the flavoured juice? Or would it not make much
difference either way? Grateful for any advice.

If you boil it you will likely lose a lot of the aroma, which is a
major component of how we perceive "flavor". Grate it and make a
tincture as Tom suggests.

[john west]

Post by john west
I am wondering how to best extract the maximum flavour from fresh
ginger.  Would it be just sufficient to grate it and then add it to
the Brew?
Or would it be better to grate it and then boil the gratings in a
saucepan and use the flavoured juice?  Or would it not make much
difference either way?   Grateful for any advice.

If you boil it you will likely lose a lot of the aroma, which is a major
component of how we perceive "flavor". Grate it and make a tincture as
Tom suggests.

Thanks. Doing a google search about "tincture" i read i can make a
tincture from putting ginger into vinegar instead of alcohol.

This may be a silly beginners question, but would adding a vinegar
ginger tincture to the brew turn turn the brew to vinegar in the same
spoiling way the little vinegar fly would do?

[Tom Biasi]

Post by Bill O'Meally

Post by john west
I am wondering how to best extract the maximum flavour from fresh
ginger.  Would it be just sufficient to grate it and then add it to
the Brew?
Or would it be better to grate it and then boil the gratings in a
saucepan and use the flavoured juice?  Or would it not make much
difference either way?   Grateful for any advice.

If you boil it you will likely lose a lot of the aroma, which is a
major component of how we perceive "flavor". Grate it and make a
tincture as Tom suggests.

Thanks.  Doing a google search about "tincture" i read i can make a
tincture from putting ginger into vinegar instead of alcohol.
This may be a silly beginners question, but would adding a vinegar
ginger tincture to the brew turn turn the brew to vinegar in the same
spoiling way the little vinegar fly would do?

Why would you want vinegar in your brew?

[john west]

Post by Tom Biasi

Post by Bill O'Meally

Post by john west
I am wondering how to best extract the maximum flavour from fresh
ginger.  Would it be just sufficient to grate it and then add it to
the Brew?
Or would it be better to grate it and then boil the gratings in a
saucepan and use the flavoured juice?  Or would it not make much
difference either way?   Grateful for any advice.

If you boil it you will likely lose a lot of the aroma, which is a
major component of how we perceive "flavor". Grate it and make a
tincture as Tom suggests.

Thanks.  Doing a google search about "tincture" i read i can make a
tincture from putting ginger into vinegar instead of alcohol.
This may be a silly beginners question, but would adding a vinegar
ginger tincture to the brew turn turn the brew to vinegar in the same
spoiling way the little vinegar fly would do?

Why would you want vinegar in your brew?

Well i could imagine that possibly a tiny bit of a very sweet vinegar
like a Balsamic could add a little zing under some circumstances.
But i take your point.
The question really came about with the curiosity of whether adding a
tiny bit of distilled vinegar would damage the brew in the same way the
mechanism of a vinegar fly would ?

[baloonon]

Post by john west
Well i could imagine that possibly a tiny bit of a very sweet vinegar
like a Balsamic could add a little zing under some circumstances.
But i take your point.
The question really came about with the curiosity of whether adding a
tiny bit of distilled vinegar would damage the brew in the same way
the mechanism of a vinegar fly would ?

Well-stored distilled vinegar typically doesn't have any active bacteria
in it, so it's unlikely to result in an infection. Obviously your
mileage would vary if you decided to waste some ten year old cask aged
genuine balsamic.

I'm too lazy to run the equations on how it would affect the pH, but
this is a rough experiment someone ran on the effects of adding
different amounts of vinegar to their tap water:

https://mattgadient.com/2015/12/21/my-attempts-at-adjusting-ph-for-
plants-with-vinegar-and-citric-acid/

With everything else that's been added, I don't think you'd notice a
small amount of vinegar, but before too long you would. Soaking in a
small amount of vodka will definitely give a more neutral effect.

[Bill O'Meally]

Post by john west
Well i could imagine that possibly a tiny bit of a very sweet vinegar
like a Balsamic could add a little zing under some circumstances.

Why don't you just brew a sour. Or a Gose?