Was reading a few of the recipes on here for the Orange/Cascade pale ale and some mention orange peel and orange zest. Are these technically going to achieve the same result?
Also, what would some good oranges be to use for this and if i use the peel, do I just use the peel as if i was peeling the orange to eat it?
I'd rather use fresh orange peel than the dried stuff.
Thanks:rockin:
Also, what would some good oranges be to use for this and if i use the peel, do I just use the peel as if i was peeling the orange to eat it?
I'd rather use fresh orange peel than the dried stuff.
Thanks:rockin: