The Zest Effect

[XavierZ]

Hey all,

A few consolidated questions regarding citrus zest (Lemon, Lime, Orange).
(I am actively searching the forums/google for these answers)

1) How does citrus zest affect flavour outcome when it's pasteurised and:
a ) used in the boil?
b ) added at the start of fermentation?
c ) added towards the end of fermentation?

4) At what stages is the zest flavoursome, overwhelming or indistinct ?

5) Is there any point at where extracts would deliver a more "ideal and recognisable" flavour?

Any shared knowledge is greatly appreciated.

Xavier.

 

[thylacine]

I currently prefer adding zests once krausen begins to drop. eg. for wheat beers
For me, flavour is much more pronounced compared than adding zests at end of boil

 

[DKS]

Hey all,

A few consolidated questions regarding citrus zest (Lemon, Lime, Orange).
(I am actively searching the forums/google for these answers)

1) How does citrus zest affect flavour outcome when it's pasteurised and:
a ) used in the boil?
b ) added at the start of fermentation?
c ) added towards the end of fermentation?

4) At what stages is the zest flavoursome, overwhelming or indistinct ?

5) Is there any point at where extracts would deliver a more "ideal and recognisable" flavour?

Any shared knowledge is greatly appreciated.

Xavier.

No scientific data just opinion and hear say. Im reading "Clone Brews" ATM which has alot of Belgian recipes which call for orange zest and corriander, all late in the boil, last 10min usually. Anything longer and I would think it would give a bitter flavour.(Pith is known to be bitter, keep it out) Same as hops to my way of thinking,except more pronounced, late for flavour, dry hop schedual for some aroma. Sorry cant help more but theres a start to point 1a.
Daz