I was wanting to add crystallized ginger to a 5 gal batch how much should I use?
:cheers:
Adding to the boil or “dry hopping” with it?
Like so many things in home brewing, it is your taste buds that will tell. Some like a strong vanilla flavor like commercial vanilla porters have. I don’t, so I make them on the muted side.
I would start light, and add more if you feel it needs more.
Sorry, no real help. Have you looked for some recipes to see what others have “suggested”?
