Dehydrated fruit/ oranges

[madman960]

I recently started dehydrating fruits and vegetables.

I have a couple quarts of dehydrated oranges and pineapple. Regular apples and frozen banana didn't work well for me.

Reading through some posts about fruit additions, I shouldn't add before fermentation is complete. Make a tincture or powder some and add to a secondary? I use an electric deli slicer and slice peel on. Thinking about doing some 1 gallon SMASH beers and experimenting with type and amount of orange. I don't have to use oranges if there's a better way.

 

[JohnSand]

I think I've only use orange peel in the boil. Keep us posted.

 

[worlddivides]

I think I've only use orange peel in the boil. Keep us posted.

I've added orange peel in the boil once and made a tincture using vodka and orange peel and coriander twice.

On that subject, I wonder how some commercial breweries add orange juice. I assume they pasteurize the beer, add the orange juice, then force carbonate, but I'd be interested to learn more, especially since some of the citrus beers using real citrus fruits (especially the ones with real grapefruit juice) are really good, and I have to imagine adding the juice with active yeast would be a recipe for disaster.

 

[hotbeer]

I'd recommend you select hops that have flavor and aroma notes that match the fruit you are adding. I read that a lot of fruits simply ferment out and don't leave hardly a hint. So having the correct hops will emphasize what ever is left.

The best and most intense grapefruit and banana flavored beers I ever made didn't have any fruit in them at all. Just hops.

Also, if you usually dry hop, then consider not dry hopping. The greeny tastes will overpower everything you might be wanting to taste. IMO.