I've seen lots of posts about people adding lemongrass and having bad luck-- namely not being able to taste or smell it at all. Since I have little sense, I thought I'd try it myself. Disclaimer: I'm using WLP 550, so it's not a real wit yeast, but it's what they had at the LHBS at the time. The wheat yeasts they had on stock had "banana" descriptors, and I just didn't want that flavor profile in my beer.
For a 1-Gallon test batch: I took two stalks of fresh lemongrass, cut them up, and then mashed the snot out of them with a pyrex pitcher in a mixing bowl. 1 oz total. I made an infusion with boiling water, steeping on simmer for 3 minutes with .25 oz of fresh, crushed coriander. After straining out the stalks, I placed this in the fermenting beer on day 10. Nice fruit loopy, lemon aroma from the infusion. My fermentation was nearly complete at this point, clearing and Gravity of 1.010.
I'll report back about the outcome-- bottling this weekend (9/7).
For a 1-Gallon test batch: I took two stalks of fresh lemongrass, cut them up, and then mashed the snot out of them with a pyrex pitcher in a mixing bowl. 1 oz total. I made an infusion with boiling water, steeping on simmer for 3 minutes with .25 oz of fresh, crushed coriander. After straining out the stalks, I placed this in the fermenting beer on day 10. Nice fruit loopy, lemon aroma from the infusion. My fermentation was nearly complete at this point, clearing and Gravity of 1.010.
I'll report back about the outcome-- bottling this weekend (9/7).