sam1
Member
Hello,
I'm planning on brewing a Summer Ale that is a loose interpretation of the Sam Adams Summer, which calls for lemon zest to be added to the boil. I'm thinking about using Meyer Lemons, because they looked nice & fresh. I'm wondering if anyone has any experience using Meyer lemon zest vs. "regular" lemon zest? Would you do it again? did you notice anything unexpected about the Meyer lemons? would you use less/more than you would for a "regular" lemon?
Thanks!
Sam
I'm planning on brewing a Summer Ale that is a loose interpretation of the Sam Adams Summer, which calls for lemon zest to be added to the boil. I'm thinking about using Meyer Lemons, because they looked nice & fresh. I'm wondering if anyone has any experience using Meyer lemon zest vs. "regular" lemon zest? Would you do it again? did you notice anything unexpected about the Meyer lemons? would you use less/more than you would for a "regular" lemon?
Thanks!
Sam