tek210
Well-Known Member
Am cooking up a batch of a Sam Spring Ale and I want to add a little citrus note to it, similar to the new Alpine Spring that is out now. What is my best option to add that citrus note?
Can I add the zest shortly after getting it on fermentation. I am hoping to brew both batches this morning, but I don't have lemons at home. Can I add them to the fermenter tonight or tomorrow? I would think there is a little leeway there. How much zest would you recommend for a five gallon batch?
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