I've got plenty of lime, as in over 20.
My idea is to somehow use this in beer, my first thought would be a saison or a berliner.
Berliner I'd think would get way too sour, so would probably a saison with the amount of lime.
Does Baking powder work? I'd imagine it giving a bit of a metallic flavour, are there any remedies of making a high PH level when adding plenty of lime juice/zest?
My idea is to somehow use this in beer, my first thought would be a saison or a berliner.
Berliner I'd think would get way too sour, so would probably a saison with the amount of lime.
Does Baking powder work? I'd imagine it giving a bit of a metallic flavour, are there any remedies of making a high PH level when adding plenty of lime juice/zest?
