daughterofthesun
Member
So we're making a foray into the land of dark brews, and we've decided to start with a winter ale spiced with caraway. I was thinking about adding a little orange peel to the secondary ferment to create a more complex bouquet.
Thoughts/opinions/warnings on this idea? What is a good ratio of orange peel per gallon?
Thoughts/opinions/warnings on this idea? What is a good ratio of orange peel per gallon?