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Saison question?

I was wanting to add crystallized ginger to a 5 gal batch how much should I use?

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”?

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