bergman1118
Well-Known Member
I've seen a few threads regarding this topic but never found any answers to my questions..
I'm planning on adding the zest of an orange or 2 and a lemon to my american wheat in the keg. Anybody have any experience with putting the zest in the keg, and if so, how much have you used? I don't want an overpowering orange/lemon flavor/aroma, just a hint to spice up the beer some. I was thinking of just using the zest of one orange and one lemon. I know, I can add that and wait it out.. see how it goes and add more to taste, but I'm trying to have this ready for a party tomorrow and would like to do it right. I figure I would start with less first so as not to be overwhelming.
Another question for people who have added the zest in the keg - did you sanitize the zest or fruit itself at all? I was just planning on washing the fruit w/ some soap and water, rinsing really really well, zesting and tossing in. I could pick up some vodka to soak them in.. but I'd rather not if I don't have to. I don't know whether this keg will be kicked after the party or not - I've got several other beers on tap that people may enjoy more (that, and I don't know how many people will show!) - so I don't want it to spoil if it's going to live on past tomorrow (if I KNEW it were to be kicked after the party tomorrow, I wouldn't worry about sanitizing at all). I'm pretty confident that this will work fine as the beer is finished and the alcohol will inhibit bacterial growth (as will temperature), but I just want to see if anybody has had a bad experience with this method.
Anybody with experience that can comment on sanitation of the zest and/or the amounts used (with results) when adding to the keg?
I'm planning on adding the zest of an orange or 2 and a lemon to my american wheat in the keg. Anybody have any experience with putting the zest in the keg, and if so, how much have you used? I don't want an overpowering orange/lemon flavor/aroma, just a hint to spice up the beer some. I was thinking of just using the zest of one orange and one lemon. I know, I can add that and wait it out.. see how it goes and add more to taste, but I'm trying to have this ready for a party tomorrow and would like to do it right. I figure I would start with less first so as not to be overwhelming.
Another question for people who have added the zest in the keg - did you sanitize the zest or fruit itself at all? I was just planning on washing the fruit w/ some soap and water, rinsing really really well, zesting and tossing in. I could pick up some vodka to soak them in.. but I'd rather not if I don't have to. I don't know whether this keg will be kicked after the party or not - I've got several other beers on tap that people may enjoy more (that, and I don't know how many people will show!) - so I don't want it to spoil if it's going to live on past tomorrow (if I KNEW it were to be kicked after the party tomorrow, I wouldn't worry about sanitizing at all). I'm pretty confident that this will work fine as the beer is finished and the alcohol will inhibit bacterial growth (as will temperature), but I just want to see if anybody has had a bad experience with this method.
Anybody with experience that can comment on sanitation of the zest and/or the amounts used (with results) when adding to the keg?