Hello Fellow Brewers
A buddy and I are planning to brew a Honey Lemon Wheat beer soon. We zested Meyer Lemons to add during whirlpool and steep 20 min. Another friend used Meyer type lemon zest in his LemonCello liquor project (steeped in Vodka/sugar solution for weeks) and found the results terrible, unlike successful outcomes using "standard" lemon types from a grocery store.
Has anyone experienced bad results using Meyer lemon zest in beer, hot steeped as we plan to do? I know we should avoid using the white pith under the outer colored zest layer (very bitter).
My initial sense is that the type of lemon should not matter very much.
Thanks for your thoughts and feedback.