American Wheat Beer Zest Bomb - Citrus Wheat Pale Ale - Page 5 - Home Brew Forums
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Old 05-30-2013, 02:34 AM   #41
bovineblitz
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Mar 2010
Binghamton, NY
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Nice! It typically stays just a bit cloudy. I find it takes a little longer than most beers in the bottle, the hops need to settle down a bit I think.



 
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Old 06-03-2013, 02:46 AM   #42
GetSudz
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Aug 2011
South West_FL, FL
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I zested a wheat using 3 minneola and 3 navel, with citra and cascade hops. Boiled zest for 5 min. The orange aroma was nice and strong through the airlock during fermentation, but faded at bottling after 2 weeks. Maybe adding zest at whirlpool would keep zest aroma in beer?? Maybe oils from zest are too volatile?



 
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Old 06-03-2013, 05:56 PM   #43
el_horno
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Aug 2012
Durham, North Carolina
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What about dry hopping some additional zest?

 
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Old 06-03-2013, 08:38 PM   #44
GetSudz
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Aug 2011
South West_FL, FL
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Not sure if sanitation would be an issue. Maybe boil is the only option or scrub then sanitize before zesting.
Comments?

 
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Old 06-03-2013, 10:21 PM   #45
bovineblitz
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Mar 2010
Binghamton, NY
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Quote:
Originally Posted by el_horno View Post
What about dry hopping some additional zest?
That should work great as long as you sanitize it. I had a friend just throw zest right into the fermenter and he got a really odd infection that ruined the beer. Another friend soaked some zest in vodka for a few days and threw it all in, that turned out great. If I were to do it, that would be my method. There's always going to be wild yeast and bacteria on fruit.

 
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Old 06-04-2013, 12:08 PM   #46
el_horno
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Aug 2012
Durham, North Carolina
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Quote:
Originally Posted by bovineblitz View Post
That should work great as long as you sanitize it. I had a friend just throw zest right into the fermenter and he got a really odd infection that ruined the beer. Another friend soaked some zest in vodka for a few days and threw it all in, that turned out great. If I were to do it, that would be my method. There's always going to be wild yeast and bacteria on fruit.
Good idea, and that way you don't lose the aroma, it transfers with the vodka

 
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Old 06-18-2013, 01:18 AM   #47
dachbach
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Jan 2012
Indianapolis, IN
Posts: 40

So I brewed a slight variation of this (Glacier and Tettnang instead of Sorachi and Palisade) and I think it turned out excellent. Definitely a great citrus taste and smell. Perfect amount of bitterness too. I would actually consider it one of the best beers I've brewed in my rather limited (15 or so) experience.

However, my wife (who loves everything I make) said it was just ok. And one of my buddies who is a craft beer enthusiast and very honest with his opinions, said he wasn't overly impressed. He's been a fan of my recent pale ale and IPA though so I know it's not that my beers just suck.

Has anyone had similar reactions from friends and family? Maybe some people think the citrus is too overwhelming? Grapefruit is definitely the prominent fruit in mine and maybe some people just can't handle it...

Anyways, just thought I'd vent a little.

 
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Old 06-19-2013, 05:25 PM   #48
GetSudz
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Aug 2011
South West_FL, FL
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Is anyone having head retention problems with this?
My carb is good but settles to absolutely no head retention at all.

I had no problem with fermentation and glass ware is fine.

Could any of these be culprits:
90min boil
Iodophor as bottle sanitizer prior to fillup
More late hop than bittering hop.

 
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Old 06-19-2013, 05:28 PM   #49
GetSudz
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Aug 2011
South West_FL, FL
Posts: 60
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Quote:
Originally Posted by dachbach View Post
Has anyone had similar reactions from friends and family? Maybe some people think the citrus is too overwhelming? Grapefruit is definitely the prominent fruit in mine and maybe some people just can't handle it...

Anyways, just thought I'd vent a little.
As I posted earlier, I actually lost aroma and citrus flavor, but everyone thought is was very drinkable. I usually brew hop-bombs, so they probably just enjoyed it being "light"...which they are used to.

Now if I can nail the head retention.

 
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Old 06-19-2013, 11:38 PM   #50
bovineblitz
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Mar 2010
Binghamton, NY
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I don't usually get great head retention, it's usually just a bit around the rim after the initial head from the pour dies down. It's not terrible but it's less than most beers I make. Maybe more protein would help, a little oats or carapils or something to complement the wheat. What we want out of the zest is actually the oils, so maybe they kill the head a bit.

Most people who have tried my versions seem to like them a lot. The type of fruit you use can make a pretty big difference, I like it best when it's heavy on the more robust flavored oranges and tangerines. As far as people not liking it, you could hand me the best brown ale in the world and I won't really like it all that much, just not my style.



 
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