So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but has anyone used juice as well/instead. The Commons Brewery in Portland has a beer, Eidolon, which was brewed with meyer lemon zest and juice but I'm not sure how they did it. Any advice?
Lime zest/juice
- Thread starter richross
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