Originally Posted by buckdagger
Richross, I think I can answer this. I am the head Brewer at The Commons and one of the collaborators responsible for Eidolon. With that beer we added both the zest and juice at flame out.
I have also played around with hot washing fruit then adding zest in the brite tank. I bubble it from the bottom with CO2 to let it have a longer and better contact time, then rely on time and cooler temps for it to drop out.
Lastly we have also successfully added various juices at packaging. We sometimes put pasteurized lime juice in a keg the fill it. Another thing I am playing around with is adding juice to the beer that will be bottle conditioned as part of the priming sugar source.
Anyway I hope some of this helps.
Right from the horses mouth, can't beat that!! I have used zest in wit's and added it with my flameout hops.
Something is always fermenting....
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