verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
Hi all,
I know there are a bunch of threads on here about how much and what type of orange zest to use in a witbier but none of them really answered my question.
I put in ~30 g of zest (4 large-ish navel oranges), making sure not to get any pith, at flameout for a 20 L batch. I'm going to bottle it tomorrow and put on another batch using the same yeast. At the moment the orange is massively over powering everything else. I assume it will dull down by the time it's carbed up and conditioned for a few weeks but my question is how much will it dull? Will it dull down a LOT or should I use less in my next batch?
Cheers in advance
EDIT: more info
I know there are a bunch of threads on here about how much and what type of orange zest to use in a witbier but none of them really answered my question.
I put in ~30 g of zest (4 large-ish navel oranges), making sure not to get any pith, at flameout for a 20 L batch. I'm going to bottle it tomorrow and put on another batch using the same yeast. At the moment the orange is massively over powering everything else. I assume it will dull down by the time it's carbed up and conditioned for a few weeks but my question is how much will it dull? Will it dull down a LOT or should I use less in my next batch?
Cheers in advance
EDIT: more info