I did a fairly standard american wheat ale (OG 1.045) that I then kumquated as per the article. Could only find nagami kumquats in bulk, although as per the article from previous tastings I'd agree that meiwa are probably a better choice. Used about 25 surface sanitized, cut lengthwise as about a 5 day dry hop type addition after main fermentation was subsiding. I'd also zested 2 navel oranges and added at end of boil.
Came out pretty nice I'd say its fairly subtle, I may double the number of kumquats next time. Didn't bother with de seeding the kumquats and is fine although its fairly cloudy as a wheat beer with american hefeweizen yeast so that may have masked any clarity problem with using seeded fruit.