Q: When adding the ginger root to beer, is it in the secondary fermentation stage? Can I use fresh ginger root instead? If yes, when and how much? Thinking of making a peach-ginger saison.
A: The dried ginger root can be added either into the tail end of the boil or into the secondary to steep. I have had better results using it in the boil. You can use fresh ginger, but at a much lower ratio as you will be getting the big of spice and "heat" that comes with fresh ginger as well, that is not as present in dried ginger.