[BrewBama]

Who’s to say Jamil’s “fresh citrus zest” is not from a bitter orange?  He doesn’t really say.

In the accompanying write up he does seem to be going for ‘orange’ vs ‘bitter’.

Sent from my iPad using Tapatalk

Even if he was talking bitter (which he's not), I was speaking of a general trend.

Maybe it’s from the style guidelines:

“Bitterness from orange pith should not be present” and “sweet orange peel complement the sweet aroma and are quite characteristic.”

Of course, with Pacific Jade, a New Zealand hop variety that features lemon, orange, pepper, and herbs you could skip the orange and spices altogether.

Sent from my iPhone using Tapatalk

[Fire Rooster]

fyi
https://nccih.nih.gov/health/bitterorange

[denny]

Who’s to say Jamil’s “fresh citrus zest” is not from a bitter orange?  He doesn’t really say.

In the accompanying write up he does seem to be going for ‘orange’ vs ‘bitter’.

Sent from my iPad using Tapatalk

Even if he was talking bitter (which he's not), I was speaking of a general trend.

Maybe it’s from the style guidelines:

“Bitterness from orange pith should not be present” and “sweet orange peel complement the sweet aroma and are quite characteristic.”

Of course, with Pacific Jade, a New Zealand hop variety that features lemon, orange, pepper, and herbs you could skip the orange and spices altogether.

Sent from my iPhone using Tapatalk

IIRC, it used to be different. I think it was changed to co foarm to what homebrewers do.  I certainly didn't encounter any wits like that in Belgium.

[Fire Rooster]

Using 10 grams of organic coriander seeds for a 4.75 gallon batch.

1. Seeds have a nice smell
2. Lightly crushed with mortar & pestle, citrusy, wife says lemon pledgey.
3. Lightly toasted in frying pan, wonderful taste and aroma, big difference.

[Fire Rooster]

First time making a witbier, and adding coriander and orange peel to a beer.
It is also the first time smelling rotten eggs from airlock ?

[hopfenundmalz]

First time making a witbier, and adding coriander and orange peel to a beer.
It is also the first time smelling rotten eggs from airlock ?

Was the yeast healthy, good pitch rate? That smell is usually associated with yeast.

[Fire Rooster]

First time making a witbier, and adding coriander and orange peel to a beer.
It is also the first time smelling rotten eggs from airlock ?

Was the yeast healthy, good pitch rate? That smell is usually associated with yeast.

One packet (11g) of Nottingham yeast was pitched into 4.75 gallons of wort, both @ 62 degrees.
Date on yeast was 6/2021 and vacuum sealed.  Been 6 days since yeast was first pitched, bubbling has
stopped/slowed down and yeast cake is noticed on bottom of fermenter. I often smell bubbling airlock when active,
and this time it smelled like hard boiled eggs shelled ? sulfur ? not sure.

The yeast was pitched cooler than normal, and wasn't aerated as aggressive as usual.  These are the only variables I can
think of, other than the additions of coriander and orange peel.

[Iliff Ave]

So you used Notty for a witbier?

[denny]

So you used Notty for a witbier?

Yeah, I was gonna ask about that, too.  Not very witbier-ish

[Fire Rooster]

Yeah I know, basement dictates yeast that can be used.
Right now varies 55-60 degrees, peak of winter its 50-55 degrees.
When temps swing to low 50's notty handles it well.

[denny]

Yea I know, my basement dictates yeast that I can use.
Right now varies 55-60 degrees. Peak of winter its 50-55 degrees.
When temps swing to low 50's notty handles it well.

Nearly any ale yeast will work fine at those temps., albeit more slowly.

[Fire Rooster]

Yea I know, my basement dictates yeast that I can use.
Right now varies 55-60 degrees. Peak of winter its 50-55 degrees.
When temps swing to low 50's notty handles it well.

Nearly any ale yeast will work fine at those temps., albeit more slowly.

I did what you would do transferred to a secondary. Yeast cake
had an obvious foul eggy sulfury nasty smell.  Hopefully after 2 weeks it will clean up.
Will do a test taste before bottling, i'll be pissed if this is a dump 

[skyler]

Who’s to say Jamil’s “fresh citrus zest” is not from a bitter orange?

Mainly due to the fact that it’s incredibly difficult to buy a fresh bitter or sour orange anywhere. The commercial market is filled with sweet oranges.

As it happens, the region where JZ lives is one where Seville oranges can be purchased from decent supermarkets. I have purchased fresh Seville oranges at the Davis Co-Op, Berkeley Bowl, and Monterey Market in north Berkeley. That said, I think he chose "fresh citrus zest" because it's easier to obtain for people without a LHBS in like 2002 when they were brewing for that book.

[Fire Rooster]

The sulfur smell has greatly diminished after 2 weeks. Only a subtle hint remained, tastes fine.
Bottled up, lesson learned, was the first and last time that I don't aerate before pitching yeast.

[BrewBama]

Who’s to say Jamil’s “fresh citrus zest” is not from a bitter orange?

Mainly due to the fact that it’s incredibly difficult to buy a fresh bitter or sour orange anywhere. The commercial market is filled with sweet oranges.

As it happens, the region where JZ lives is one where Seville oranges can be purchased from decent supermarkets. I have purchased fresh Seville oranges at the Davis Co-Op, Berkeley Bowl, and Monterey Market in north Berkeley. That said, I think he chose "fresh citrus zest" because it's easier to obtain for people without a LHBS in like 2002 when they were brewing for that book.

It wouldn’t be the first recipe I’ve seen from that book with incredibly hard-to-find ingredients. Meussdoerffer Rost 200°L comes to mind.


Sent from my iPad using Tapatalk