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Cpt_Kirks · 07-03-2009, 08:40 PM

I just brewed a big batch of wheat beer, 5 gallons for one keg, and 3 gallons for another.

The big batch is going to be a cherry wheat and is fermenting with US-05. The little batch will be an American Hefe made with Danstar Munich.

After the primary dies down in a week or so, I'm thinking about addings some lemon zest to the BB. What is the best method to do that?

**rocketman768** · 07-03-2009, 10:12 PM

soak lemon peel minus the white pith in cheap vodka for a week until the liquid is yellow and dump in.

beerocd · 07-03-2009, 10:13 PM

I've always put it in at flameout. Guess in your case, big shotglass with the zest - topped off with vodka.

Edit: rocketman what's significant about waiting till liquid is yellow? I thought the vodka was just a sterilizer.

-OCD

Cpt_Kirks · 07-06-2009, 02:07 PM

Will the zest of one lemon be enough for a 3.5 gallon batch? I want just a hint of lemon, I don't want it to take over.

Guess I will try the vodka soak idea, thanks for the advice.

**JLem** · 07-07-2009, 03:34 PM

Quote:

Originally Posted by Cpt_Kirks

Will the zest of one lemon be enough for a 3.5 gallon batch? I want just a hint of lemon, I don't want it to take over.

Guess I will try the vodka soak idea, thanks for the advice.

My brothers and I brewed up a Sam Summer clone that called for 1 oz of lemon zest in the boil. I believe we needed 2 or 3 lemons to get that 1 oz. Not sure you'll want less than 1 oz.