Search results

Interesting. Is it okay then that the orange ingredients aren't sterilized? Is it more important that the water is? I'm very interested to know what the difference is in outcome between the varying ways of adding ingredients to the secondary. Regardless of the type of fruit (orange, lemon...

Ahhh. Good idea. Thanks a lot.

What about if I want to do it during secondary fermentation? Is that a viable option? And if so, how should I do that. Should I boil the orange peels before being added?

Let's say I were winging it with a honey ale and I wanted to add some orange flavor to it. What is the best way to go about this? Should I add whole oranges? With or without the orange peels? Or is it best to go with an orange extract or orange concentrate or something? I would assume fresher is...

Thanks for the feedback. Very useful. What are the disadvantages to using a plastic fermenter with spigot as a secondary fermenter? At first glance it seems like this would be the best choice for convenience but I am wondering if there are some complications as far as sediment left over from...

I know that glass carboys are everyone's favorite for secondary fermentation, but is there any problem with doing so in a separate plastic bucket? I can't see there being any greater threat of contamination in this process if i'm not going to keep it in the bucket for more than a week or two...