Take 2 of the Japanese Ginger IPA. Nothing wrong with the first version. Just want to dial down the alcohol a bit, dial up the ginger just a fraction, and the same for the hop.
Too dry, and the hops are masking the ginger somewhat. Need to dial back the IBUs, and get some sweetness in, using either Carapils and/or a Dark Munich Malt.
Should also consider a less attenuating yeast.
Tasted prior to kegging (from fermenter). Pretty clear. Lighter color than last time. More a golden straw color (good). Nice ginger bite. Clean bitterness from the hop. Got a slight sweetness up front too. Cannot wait to get this in the keg and carbonated.
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