Ok, I have been doing some research in how to incorporate lemons when making beer, but i still have some questions.
What is the difference between using real lemon, and just lemon juice I buy from the store?
How would I use a real lemon? Some people say to grate the rinds. So I need to take a grater to the outside skin of the lemon? How much of the rind can you use? Does the rind really contribute flavor? This is something I would not have thought of. Initially, I imagined one would squeeze out the lemon juice from the lemon itself. You don't use any of the "interior" of the lemon?
Right now I can only do extract beers. So assuming using rinds of the lemon is the way to go, I have read that boiling fruits is never good. Do I steep the rinds in a seperate pot, at say, 150 F for 20 mins, and add that directly to the primary fermenter once the wort has cooled in there? What about sanitation concerns?
Lots of questions, I know. However, the third beer I ever made I thought I was good enough to incorporate grapefruits rinds. Out of 12 beers, that was the only one to fail. I had spider webs of bacteria strands in my bottles. I am getting ready to try a similar recipe for a contest, and can't afford another disaster
Any details would be much appreciated!