Hey all,
I am going to knock up a Belgium Saison this weekend, just wondering when is the best time to add the peel?
A few recipes ive based mine on has it added at the start of the boil and other 10 from the end. If so do you leave the peel during fermenting?
Also a few dont have it in the boil at all and add when dry hopping.
I dont want it to over power but do want that hint of orange throughout.
Cheers for any experience you guys have.
Doug
I am going to knock up a Belgium Saison this weekend, just wondering when is the best time to add the peel?
A few recipes ive based mine on has it added at the start of the boil and other 10 from the end. If so do you leave the peel during fermenting?
Also a few dont have it in the boil at all and add when dry hopping.
I dont want it to over power but do want that hint of orange throughout.
Cheers for any experience you guys have.
Doug