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Old 07-11-2011, 08:22 PM   #11
gcdowd
 
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Are there fermentable sugars in lemon juice? Probably need to account for that....
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Old 07-11-2011, 08:23 PM   #12
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Quote:
Originally Posted by gcdowd View Post
Are there fermentable sugars in lemon juice? Probably need to account for that....
I think there are only sugars in lemon juice that's from concentrate. Otherwise, they're too small to take into account. Plus it's not like you'll be adding a considerable amount of lemon juice to your beer. You don't want to overpower it =)

 
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Old 07-11-2011, 08:53 PM   #13
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Rock on. Thanks!
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Old 07-11-2011, 09:05 PM   #14
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Lemon juice IMO is a BAD idea. Here is why...It raises the acidity in the fermentation and that can stress the yeast. You can end up with some sulfurous smells in your finished beer. Unless you plan to force carb, degas and then recarb it you may be stuck with it, if it happens. (Check out Skeeter Pee, it is a lemon wine for more lemon info than you ever wanted to know...)

If this was me, I would zest up a lemon and drop in the zest @ 15 and another lemons worth of zest at 0 (flameout) let it ferment and taste it. You can always add more lemon into a secondary if it is not lemony enough for you.

I recently did an IPA with grapefruit zest as I mentioned above. I would tell you how it tastes but it is still fermenting...
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Old 07-11-2011, 09:29 PM   #15
Tinga
 
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never heard of lemon but i have heard of using grapefruit to accent the grapefruit hop flavors of cascade and centennial

 
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Old 07-11-2011, 09:30 PM   #16
gcdowd
 
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Quote:
Originally Posted by Zamial
Lemon juice IMO is a BAD idea. Here is why...It raises the acidity in the fermentation and that can stress the yeast. You can end up with some sulfurous smells in your finished beer. Unless you plan to force carb, degas and then recarb it you may be stuck with it, if it happens. (Check out Skeeter Pee, it is a lemon wine for more lemon info than you ever wanted to know...)

If this was me, I would zest up a lemon and drop in the zest @ 15 and another lemons worth of zest at 0 (flameout) let it ferment and taste it. You can always add more lemon into a secondary if it is not lemony enough for you.

I recently did an IPA with grapefruit zest as I mentioned above. I would tell you how it tastes but it is still fermenting...
Well I don't plan on doing this anytime soon so I'd love to hear how your grapefruit went when it's done.
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Old 07-11-2011, 10:22 PM   #17
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I've had excellent success with fresh zest added at 5min left in the boil

 
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Old 07-11-2011, 10:28 PM   #18
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Quote:
Originally Posted by bovineblitz
I've had excellent success with fresh zest added at 5min left in the boil
Was it too bitter? How much did you use?
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Old 07-11-2011, 11:29 PM   #19
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Quote:
Originally Posted by gcdowd View Post
Was it too bitter? How much did you use?
Wasn't really bitter at all. It was a 50ibu wheat, wanted it to be fairly hoppy but I don't think the zest contributed to the bitterness at all. I used a TON:

3 minneola oranges, 3 blood oranges, 2 limes, 2 honey tangerines, 3 lemons, 3 navel oranges, 1 white grapefruit

I zested it myself so it shouldn't really contribute bitterness, there's no pith like with the dried stuff you can buy.

 
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Old 07-12-2011, 12:10 AM   #20
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Wow, pretty intense. I applaud your efforts.
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