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Old 02-26-2010, 03:23 PM   #1
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Default Brew House Prairie Wheat Beer with Orange Flavor

This will be my 2nd Brew House kit beer. 1st was an American Premium Lager and I also have a Festa Brew Cream Ale on the go. Both are in early stages of life so I have not tried either yet.

After spending quite some time with the search feature here I'd like to ask some questions. Please note that I am a Beginner at this. I'm looking for a Richards White kind of taste. Apparently a beer called Blue Moon is the same.

I want to make their Prairie Wheat and want to add some orange flavor. Being this is not a boil kit, when can I add orange and do I use zest and how much would I use? I read about heating the zest and I've also seen soaking in Vodka. Has anyone got some experience with what I can get away with here? Maybe adding to top up water?

Also, could I add some honey for flavor? Maybe during priming??

I've got the tweaker's bug I guess. After this I think I'll try my hand at the real thing.

Thanks and this is a great site you all have here.

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Old 02-26-2010, 03:28 PM   #2
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I've added orange peel directly to the fermentor with good results. This was with the Brewhouse Prairie Wheat, too.

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Old 02-26-2010, 03:31 PM   #3
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So you just added it with the yeast in the primary. How much did you use?

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Old 02-26-2010, 03:53 PM   #4
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It was one of my first batches, so I didn't add much, 0.5 oz, or about the zest of 1 lemon. Yeah, I just checked my notes: it was lemon, not orange.

If I were to do it again, I would probably double the amount of zest.

If you want to play it super-safe, do the soaking in vodka. I wouldn't worry about it, though. Lemon zest doesn't strike me as particularly friendly toward micro-organisms.

Just don't heat it or soak it in water. The volatile oils will degrade under heat, and are not water soluble.

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Old 02-26-2010, 03:55 PM   #5
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Also, don't put it in until primary fermentation is complete. The violent CO2 release in primary will blow off too much of the flavour.

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Old 02-26-2010, 04:46 PM   #6
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Did you put the zest in a bag or did you just drop them in and settle to the bottom? Also, I know that using primary and secondary is up for discussion but for now I'm raking to a carboy so by the sounds of it, I should add to carboy

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Old 02-26-2010, 05:25 PM   #7
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I think I just dropped it in. Bags are okay, too.

If you are using a single-step fermentation, just wait a couple of days until the krausen subsides, then put in the goodies.

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Old 02-26-2010, 05:34 PM   #8
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Actually, now I remember that I did use a bag.

The advantage of a bag is that everything is neat and tidy. The disadvantages are that you have less surface area exposure of the flavouring material. When using a carboy only, you also have the problem of fishing out the bag.

Putting the material in freely avoids these problems, but you have to contend with floaties in your carboy which may be transferred to kegs and bottles at racking time. To solve this problem, I'm going to pick up a small screen from a head shop to fit over my racking can. The one thing you must absolutely avoid is having floaties in your kegs, because they can block your flow.

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Old 02-26-2010, 05:58 PM   #9
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Good idea on those screens. I've got some of those. you could have the bag on a piece of mono filament so you can pull it back out. Just leaving it hanging out the top held by the bung. Think that's what I will do

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Old 02-26-2010, 06:03 PM   #10
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Yeah, fishing line. That's the ticket. I'll do it when I use bags. Thanks!

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