Blandford Flyer

[billybacardi]

Hi guys, having been inspired by Badger's Blandford Flyer, I intend to do a version of all grain that has a slight "ginger" taste. Using fresh ginger could anyone out there give me an idea as to when the best time would be to add the ginger. Cheers all :thumb:

 

[MyQul]

Flavouring can be added either in the last few minutes of the boil or as Graham Hughes book suggests can be added after 4 days into fermentation. Another way is to make a tincture (steep in vodka for a couple of weeks) then add some (or all) of the vodka at bottling time

 

[duncans]

Just down the road from me but can't remember what it tastes like. Must be stronger than I expected!
Making a tea from the ginger would give you a chance to gauge strength of the ginger you add, if you are just after a background note. Add any time like already said.

 

[billybacardi]

Yep just a background note, gonna go easy on the ginger, was just wondering if adding to the boil would be more potent than doing a sort of dry hop

 

[GHW]

Also I'd consider adding a smidge of dried ginger as I imagine you'll get more depth and warmth from that than fresh.

Not that I've tried it myself

 

[Covrich]

I had one of them once and I actually thought it was quite nice.. a nice change anyway..

I will be interested to see how you get on