Lemon zest

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

NdHuntsman

New Member
Joined
Feb 25, 2014
Messages
2
Reaction score
0
I am making my favorite wheat beer and want to try something new. I want to add lemon zest to it. My dilemma is I am worried about getting bacteria into my brew. How can I add fresh lemon zest without infecting it. I have read some add it in the last bit of the boil and I have also read to drop it right before the secondary fermentation. Please help.

Sent from my DROID RAZR HD using Home Brew mobile app
 

Hammy71

Senior Member
HBT Supporter
Joined
Sep 12, 2008
Messages
6,044
Reaction score
702
Location
Maryland
I dump the zest in with 15 minutes to go. I use a zester on 1/2 a bag of lemons (about 5 lemons) for 5 gallons. A little bit goes a long way. Even after a 15 minute boil you get a pretty substantial lemon taste.
 

ChrisVZ

Well-Known Member
Joined
Mar 27, 2012
Messages
153
Reaction score
59
Location
Harpersfield
If you want to add it to secondary, just soak the peels in vodka/everclear for a few hours before adding them. I usually add the peels for my citrus beers at flameout.


Sent from my iPhone using Home Brew
 

boydster

Well-Known Member
Joined
Apr 11, 2013
Messages
2,895
Reaction score
826
Last time I used lemon zest, I added it to the primary when the fermentation was done, almost like a dry hop. I boiled it for 10 minutes in a small amount of water and added the water and zest into the carboy.
 

boydster

Well-Known Member
Joined
Apr 11, 2013
Messages
2,895
Reaction score
826
I don't weigh it... Sorry. I probably should :D I used the zest from 2 large lemons in a wheat, and liked the result. For another, I used zest from one orange in the boil (last 10 mins) and then the zest of another orange and a lemon in primary like I described above.
 
Top