What part of the lemon to use?

Williams 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
H

HebrewPaleAle

Member
Joined
Apr 15, 2010
Messages
10
Reaction score
0
Location
NC
I'm adding lemon flavor to a beer in the secondary. I want to add some tart lemony goodness. Now what part of the lemons should I use? Carefully peel the zest and throw it in there. . . or chop up about 9 lemons and toss them in? Or even peel them completely and chunk the skinned fruit in? Ideas? Suggestions?
 
I use every part of the lemmon except the "white stuff" in my summer ale. Five minutes boil.
Actually in this beer I use 1 lemmon and 3 oranges.
 
it's already in the primary. I am just trying to figure out what part I should put in the secondary. I was thinking that putting three or four lemons without the "white stuff" so zest and all in a grain bag and hope for the best. Any other suggestions since putting in the boil is a no go. Also how many should I use?
 
I would boil some zest in a small amount of water for 5 minutes or so and add that to the secondary. Add it slowly and taste until you get your desired level of lemon flavor.

Edit: I've never used lemon zest but 2 oz should probably be enough, just remember to add it slowly.
 
If you are just adding lemon at secondary, I would probably try real lemon juice.

I use the whole lemon when making my lemon ale. Zest for last 15 minutes of the boil and then quarter the remainder of the lemons for the primary.
 
Use lemon zest. Boil it for 5 min as stated above. To zest it, either use a zester, or something like a cheese grater, and just rub the lemon on it to take the yellow part of the peel off. Use the freshest lemons you can, and for a nice hint, use about 1 lemon per 2 gallons. (for light summery beers. <1.035 SG) Again stronger the beer the more lemon you need.
 
IXVolt said:
If you are just adding lemon at secondary, I would probably try real lemon juice.

I use the whole lemon when making my lemon ale. Zest for last 15 minutes of the boil and then quarter the remainder of the lemons for the primary.
Click to expand...

How many lemons do you quarter and put in the primary?
 

Similar threads

S
Lemon Espresso Sour
Replies
0
Views
468
Steve3730
S
bolepa
Ginger mead recipe
Replies
7
Views
996
D the Catastrophist
D the Catastrophist
TheOriginalDBS
Grungeist Hops - Which Style to Brew?
Replies
8
Views
1K
day_trippr
day_trippr
CallMeKiupid
Kiupid's Brews - Share your thoughts
Replies
2
Views
546
CallMeKiupid
CallMeKiupid
S
Looking for advice on a cucumber/lemon/wheat beer recipe
Replies
17
Views
2K
Jag75
Jag75
Brewer's Friend 300

Latest posts

Back
Top