| 1 | Crushed grains were added to 2 gallons of cold water. |
| 2 | Grains were removed when mixture began to boil. |
| 3 | Then the mixture was boiled for 1 hour with the malts and ginger root added. |
| 4 | Primary ferment in plastic (3 days), secondary in glass carboy at about 70 - 75 degrees. |
| 5 | Bottled with 7/8 cup of corn sugar. |
| 6 | (this was too much!). |
| 7 | It was also overcarbonated, which deracted from the experience a bit. |
| 8 | I wish i could tell you how much ginger i used, but i remember i wished it was more. |
| 9 | Go for it! i"ve found nothing better to drink with chinese food." "my most memorable experience with ginger beer was at a caribbean restaurant in chicago. |
| 10 | They offered a home-made ginger drink which i went for immediately. |
| 11 | It was outstanding. |
| 12 | It appeared to be a mixture of ginger, slightly alcoholic, slightly fizzy and totally delicious. |
| 13 | They served it ice cold, which was somewhat startling given the warm afterburn it left in the back of my throat. |
