BarackBrewbama
New Member
Fairly new here (been a lurker for a while), I've read through quite a few threads, the wiki, and most of the did I ruin my beer sticky and haven't been able to find my answer, so I apologize in advance if it's right under my nose, I am just at about 2 1/2 weeks in to my fermentation, about to bottle, and want to make sure I am good to go.
I'm working on my second batch of brewing, and I am going with a Belgian Style Wheat. I read somewhere I could shave some orange peel into it to give it a little "orangier" taste similar to Shocktop.
Well I did, but I added it during the boiling Wort/Hop phase. It seems, just like at least 50% of the people on here that start out, I am currently a Mr. Beer Nub, and after I boiled the water/booster and added the wort, I added a couple tsp of orange peel shavings, and continued along with my process.
Although, while I was reading the wiki it stated I should be adding any extra ingredients during the 2nd fermentation / conditioning phase.
"In certain cases, the addition of adjuncts such as oak cubes, herbs, spices or other flavorings, as well as the practice of dry-hopping, takes place in the secondary vessel."
My biggest worry is that maybe adding it to early may have somehow chemically effected the primary fermentation phase after adding the yeast.
Anyone have any experience with this, or know if I am ok/non-ok to continue on to my bottling/carbonation phase tonight?
Thanks in advance for any help.
I'm working on my second batch of brewing, and I am going with a Belgian Style Wheat. I read somewhere I could shave some orange peel into it to give it a little "orangier" taste similar to Shocktop.
Well I did, but I added it during the boiling Wort/Hop phase. It seems, just like at least 50% of the people on here that start out, I am currently a Mr. Beer Nub, and after I boiled the water/booster and added the wort, I added a couple tsp of orange peel shavings, and continued along with my process.
Although, while I was reading the wiki it stated I should be adding any extra ingredients during the 2nd fermentation / conditioning phase.
"In certain cases, the addition of adjuncts such as oak cubes, herbs, spices or other flavorings, as well as the practice of dry-hopping, takes place in the secondary vessel."
My biggest worry is that maybe adding it to early may have somehow chemically effected the primary fermentation phase after adding the yeast.
Anyone have any experience with this, or know if I am ok/non-ok to continue on to my bottling/carbonation phase tonight?
Thanks in advance for any help.