Still undecided on how/if I will incorporate the lime. I am planning to save the yeast so thinking of just pureeing one whole lime and adding it at kegging. I feel that will give a hint of lime without being overpowering. Yes I understand the sentiment of just adding it to the glass if you really want it...
If you're going to add it to the keg, why not experiment by adding lime to commercial examples in the glass?
I'm not trying to be a pain, I'm kinda serious. To one beer add complete pureed lime, to another the zest of a lime, to another just juice. All done like how folks add coffee, find the percentage that works and use that one the final product.