General Category > Ingredients

Lemon zest post fermentation

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majorvices:
Anyone ever add fresh lemon zest to the beer post fermentation? If so, how much did you use? I was thinking the zest of one large lemon per 5 gallons. Now I'm thinking half of that. Anyone with any experience in the mater I'd appreciate your feedback.

tom:
Any worries about the lemon oil affecting the foam?
I like to make a vodka tincture for post-fermentation additions.  Then add to taste.
Sounds yummy.

majorvices:
Hmmm. Guess I hadn't thought about the lemon oil. I like the vodka ticture treatment idea. If no one else chimes in I might give that a go.

gmac:
My only thought is about sanitation simply because I am sure that they are covered with bacteria

(I remember in micro-biology my prof once made a comment about eating orange rind when you feel a sore throat coming on because the lactobacillus on the rind would out compete strep and keep you from getting strep throat.  Apparently it's a similar strain to what we have in our throat or something - course he could also have been full of crap or, more likely, I was drunk and mis-heard...)

euge:
Would there be enough oil in the zest of one large lemon to wreck head retention?

Good one on the lacto in the rind though. I'm voting for the vodka tincture...

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