Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How much Lemon in Secondary for Hefeweizen?
Reply
 
LinkBack Thread Tools
Old 02-23-2013, 08:23 PM   #1
everythingerased
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 8
Default How much Lemon in Secondary for Hefeweizen?

Hello,

I have a hefeweizen sitting in my secondary fermenter, and wanted to try adding lemon to it.

I've read on other posts that with fruit you should use 2 - 4 lbs of fruit for a 5 gallon batch - but lemon is a pretty potent fruit, would 2 - 4 pounds be too much?

Has anybody here experimented with it and have any suggestions?

Second question, I was planning on washing the outside of the rind, and then cutting them up and dropping them in the carboy - is this the most efficient way (not a big chance of contamination?)

Thanks,
-Mark

__________________
everythingerased is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:27 PM   #2
everythingerased
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 8
Default

*bump*
Anybody?

__________________
everythingerased is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:33 PM   #3
jakenbacon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jakenbacon's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Glendale, AZ
Posts: 516
Liked 60 Times on 49 Posts
Likes Given: 198

Default

You could just try adding lemon peel shavings which would still give you great lemon flavors being that the batch is already fermented. But I think you will be fine with maybe 2 lemons added? Let us know what you choose and how it goes. good luck

__________________
jakenbacon is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:34 PM   #4
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 143 Times on 112 Posts
Likes Given: 2

Default

Citrus can do nasty things when fermented. You may want to reconsider and just use the zest

__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:34 PM   #5
MyNameIsPaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Houston,TX
Posts: 1,070
Liked 158 Times on 129 Posts
Likes Given: 155

Default

Maybe just want to try adding some zest? Or a slice in the beer

__________________

See one melée of unruly people, and you've seen a maul.

MyNameIsPaul is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:35 PM   #6
Suminorudder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Portland, Maine
Posts: 22
Liked 3 Times on 3 Posts
Likes Given: 2

Default

If it were me merely experimenting on my own, I wouldn't put much more than a few individual lemons, maybe 3. The one thing I have heard is that even though lemons have a very large amount of sugar, lemon juice does not ferment well. If you did decide on adding lemon, I would also add a decent amount of yeast nutrient and yeast energizer to make sure you don't end up with unfermented sugars.

__________________
Suminorudder is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:38 PM   #7
everythingerased
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 8
Default

Interesting, I didn't expect it to affect the fermentation since it's been in there for about a month now, but I guess that makes sense. I'm still relatively inexperienced.

Maybe I'll try adding 1 lemon and some lemon zest?

I tried a glass of it after moving it to the second fermentor, and didn't think that it tasted quite the way I was hoping so I was planning to alter the taste with an adjunct.

Thanks guys

__________________
everythingerased is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:38 PM   #8
jk80104
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 13
Likes Given: 1

Default

I've only used zest and I did it in the last 5 minutes of my boil. Gave a good lemon hint!

__________________
jk80104 is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 02:46 PM   #9
everythingerased
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 8
Default

OK, you all made some good points I'll scrap adding raw lemon and stick to just the zest.

Any suggestions on how much zest to add?

__________________
everythingerased is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2013, 03:12 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

Quote:
Originally Posted by everythingerased View Post
OK, you all made some good points I'll scrap adding raw lemon and stick to just the zest.

Any suggestions on how much zest to add?
I would suggest "none" and just serve it with a slice of lemon or orange if it needs help. I've never tasted a beer that had citrus zest or flavor added to it that came out good.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Insanely Lemon Hefeweizen (Not for the faint of heart) MetalMatt Wheat and Rye Beer 5 04-05-2013 03:35 AM
Using lemon juice to reduce pH for a Hefeweizen. JoePro Beginners Beer Brewing Forum 2 05-19-2011 09:17 PM
Lemon in Hefeweizen Jayfro21 General Beer Discussion 44 02-06-2011 12:16 AM
making a lemon honey hefeweizen valicious Recipes/Ingredients 4 04-20-2010 08:47 PM
lemon hefeweizen LoneOakDesign Recipes/Ingredients 4 05-29-2008 02:47 AM