I'm thinking about giving this recipe a shot.. I've brewed * Lcasanova's Gluten Free Pumpkin Spice and I'm struggling resist drinking it so it can get a little age on it before I dig in. (Hydrometer samples at bottling were wonderful.) Thought maybe I'd distract myself during the wait by making some of this.
Alas, on to my point here: I'm thinking about making two 5 gallon batches and trying sweet orange peel in one and lemon peel in the other. I know I've seen a recipe for a barley-based wit that used lemon peel and I always thought it sounded good. Also, I have very little experience with different yeasts, but I was wondering if S-33 might be a good choice for this? (My "fermentation chamber" will probably in the low to mid 70s.)
Any thoughts? Anyone?
Last edited by jimmystewart; 10-13-2011 at 12:58 AM.
Reason: * a slight variant of
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