Cromwell
Well-Known Member
I want to brew a beer with a pronounced orange flavor. Most Witbier recipes say to add orange peel late in the boil. The blood orange hefe says to put oranges in the fermenter.
How do you think I can get the best orange flavor - from late in the boil, to adding zest to the secondary?
Thanks in advance!
How do you think I can get the best orange flavor - from late in the boil, to adding zest to the secondary?
Thanks in advance!