I brewed a witbier using the zest of two large grapefruits. It's pretty subtle: a lot of the aroma and taste seem to have been stripped by fermentation. I know that people who brew spiced beer sometimes add them at bottling so they can control how much they want to add to the final taste.
Can I do that too with zest ? I would try a sample, add a bit of zest to it, calculate how much it would make for the whole batch when I find I'm satisfied with the taste and add it to the priming solution when it is boiling (along with some coriander probably, I regret not adding it form the get go).
Can I do that too with zest ? I would try a sample, add a bit of zest to it, calculate how much it would make for the whole batch when I find I'm satisfied with the taste and add it to the priming solution when it is boiling (along with some coriander probably, I regret not adding it form the get go).