Ginger brew: batch #7!

Every time I brew is different. I am using a glass carboy for the primary for the first time this go around. Also, I discovered that the glue on the malt cans is pretty pernicious once it gloms onto the hands -- softening the malt cans in boiling water softened the glue.

Added ginger in the last ten minutes of the boil. I plan to taste it after the primary and maybe do a secondary fermentation with additional ginger. We'll see how strong it is.

Sweet. OG of 1.057, at 68ºF -- just about on target.