Hi,
I'm thinking about using zest in a wheat beer.
Are there any potential issues with the zest infecting the beer, or causing any long term stability issues? If so, how do I get around this?
I was planning on cleaning the fruit by dunking it in a 1% peracetic acid prior to zesting, will this be sufficient for cleaning the fruit?
I will be adding the zest at the end of the boil.
Cheers!
I'm thinking about using zest in a wheat beer.
Are there any potential issues with the zest infecting the beer, or causing any long term stability issues? If so, how do I get around this?
I was planning on cleaning the fruit by dunking it in a 1% peracetic acid prior to zesting, will this be sufficient for cleaning the fruit?
I will be adding the zest at the end of the boil.
Cheers!