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**Ewalk02** · 05-01-2008, 02:28 AM

I just pulled a pint off of my newly carbonated wheat beer and realized that it needs something else. It tastes good but a little too "plain" so I added a slice of lemon to my pint and nailed it on the head. My question is how do I go about adding lemons to my 5 gallon keg without getting an infection? Soak in vodka?? How many lemons do you think it will take? One slice (1/8) of a lemon was good for a pint. Any help is greatly appreciated.

**wilserbrewer** · 05-01-2008, 02:35 AM

Just kinda guessing here, but if you would like to add some lemon to your keg...I vote go for it. I would simply bleed off the pressure in the keg, maybe a few times over a few hours. Chill a couple of lemons, cut them in half and squeeze them into the keg, at this stage in the process, i feel that the risk of infection is low. the beer is cold and fresh lemon juice I would guess is fairly "bug" resistant.

Additionally, if the keg is kept cold this should keep any nasties in check. How long do plan on serving this stuff anyway?

McKBrew · 05-01-2008, 02:45 AM

If you are looking for a citrus type flavor, how about dry-hopping your wheat beer with a citrusy hop? While dry hopping mostly affects aroma, aroma affects taste. I put 1/2 ounce of Amarillo in my wheat beer, and it smell good (still needs another week in the keg until I taste it).

**Yuri_Rage** · 05-01-2008, 02:49 AM

Don't add citrus fruit or juice directly to your keg. It will taste great for about a day, then probably go a little rancid.

Instead, either try McK's suggestion, or boil about 1 Tbsp of lemon rind in 1 cup of water for about 5 minutes. Cool, and add this "tea" to the keg a little bit at a time until you reach the desired flavor profile.

landhoney · 05-01-2008, 03:09 AM

Quote:

Originally Posted by Yuri_Rage

Don't add citrus fruit or juice directly to your keg. It will taste great for about a day, then probably go a little rancid.

Instead, either try McK's suggestion, or boil about 1 Tbsp of lemon rind in 1 cup of water for about 5 minutes. Cool, and add this "tea" to the keg a little bit at a time until you reach the desired flavor profile.

I agree, or you could add the lemon peel to some vodka and wait a few days - but the boil method should be quicker.

I don't think the peels would go rancid though, they would be in a refridgerated keg right? I've added them, for too long though, directly into a saison in secondary and it turned out fine(needed time to mellow though).

**Yuri_Rage** · 05-01-2008, 03:54 AM

Lemon peel alone should be ok. It's just the flesh of the fruit or the juice that you want to avoid.

**Ewalk02** · 05-01-2008, 03:14 PM

Thanks guys, looks like I'll be boiling some lemon peels tonight!

JustMrWill · 05-01-2008, 03:33 PM

Lemon extract? Never tried..but was going to add some to my first wheat ale...I would suggest to GO SLOWLY a drop at a time...

-JMW

**pjj2ba** · 05-01-2008, 03:39 PM

I'd be tempted to buy a new bottle of lemon juice and use that. It in all likelihood has been pastuerized. I'd crack open a fresh bottle, measure some into a glass and add your beer. Try this several times to adjust the flavor to your taste

and then scale it up.

mew · 05-01-2008, 04:10 PM

I've never done this but I'd bet you could just add the zest of few lemons to the fermenter after fermentation has subsided.