Lime at bottling stage

[fullfrontalgranny]

Does anyone see a problem with putting a quarter lime into the bottle before capping it?

Two weeks ago I made a rather fetching chilli and honey ale, by adding honey (instead of priming sugar) and one whole chilli to each bottle before capping. It was a roaring success, however the chilli is now becoming unbearably hot and even I am having a difficult time getting the stuff down my neck.

So, this time I have put the chilli in at the primary fermentation in the hope that it doesn't get too hot in there, however I do like the novelty of having a food item develope in the bottle itself. Bring in the Lime.

So back to the original question

Is there a problem with putting a quarter lime into the bottle before capping it?

 

[Walker]

Does anyone see a problem with putting a quarter lime into the bottle before capping it?

I'd be worried about contamination by bacteria or wild yeast.

 

[Yuri_Rage]

I wouldn't do it if I were you. After having left a slice of lime in a glass of water overnight and drinking it the next morning (twice, in fact), I can tell you that lime does not age well. The water tasted a bit like vomit. I wouldn't want to risk that same flavor in a glass of otherwise good beer!

 

[fullfrontalgranny]

The water tasted a bit like vomit. I wouldn't want to risk that same flavor in a glass of otherwise good beer!

That would be pretty fowl. Would the beer not preserve it though? Or what if I just use one peel of skin instead?

 

[disaffected]

Welcome to the forum, fullfrontalgranny!

Try it in just a few bottles. It doesn't sound that good to me, and I agree about the sour funkyness of waterlogged lime. But as you said, this is beer, and maybe it'll work differently. But if you like lime with your beer, just serve fresh slice lime on the side.

What kind of chiles did you use in your beer? I can't imagine any one single chili per beer getting too hot to enjoy, unless it is a Red Savina Habanero (the hottest Habanero at 350,000 to 577,000 Scoville) or something like. If you want a mild chile flavor, use a mild chile. Something like a red Anaheim, if you can find some small ones. Personally, a cayenne or tobasco pepper woud suit me. They are the perfect size. Or, .... maybe chile tepin, hot but deceptively small. Or maybe a pretty little red Thai chile -- Bwa ha ha ha ha! :cross:

 

[fullfrontalgranny]

thanks beer4breakfast

I used birdseye chili (175000 Scoville) and since posting yesterday I have drank another couple. I'm trying to drink the stuff before it becomes unbearable, but might be fighting a losing battle.

Wooooooeeeeee it hurts! These bottles should have a saddle on them.

What do you think about just using the rind of the lime?

 

[disaffected]

The white part of the rind on the inside is bitter. Who knows, that might be OK in beer since it might help balance sweetness. But probably safer just to use the zest. That is the outer portion of the rind that you scrape off with a knife or a zest scraper, to avoid getting any of the white stuff underneath.

 

[fullfrontalgranny]

Do you think that if I took a little bit of lime zest and a tiny bit of lemongrass, and put them both in, that would work? Lemongrass is very mild, it would be a nice light thia style beer. I read somewhere that a guy put chili and coriander together, but my mate recons that sounds disgusting.

Have I lost the plot?

 

[the_bird]

Coriander seed is a very traditional ingredient in Belgians Wits, along with orange peel. The lemongrass I expect would be completely overwhelmed.

By the way, you know what REALLY sounds disgusting?

"Fullfrontalgranny"

 

[fullfrontalgranny]

By the way, you know what REALLY sounds disgusting?

"Fullfrontalgranny"

Yes, well there seems to be an other Iain Edgar out there who has taken all the iainedgar login names on the planet, anything else that I want to be called is also always taken.

Sadly Fullfrontalgranny is the only login name that I can be sure nobody has already used.

Also I really, really like naked old ladies.