From the HBD Archive
From: bliss@csrd.uiuc.edu (Brian Bliss)
Subject: oranges
Date: 1992-06-17 15:21:44 GMT

>2) Oranges. I'd like to use orange zest in my secondary for some orange
>flavor and aroma (again, a Belgian-type brew). The question is, how
>much? The beer will be about 1.070, using a rather fruity yeast stolen
>from a Belgian bottle. Also, should I avoid dry-hopping with hops at the
>same time?

well, considering that my latest mead was light, sparkling, and
had 5 lbs of oranges squeezed into it, yet one could barely discern
the orange flavor I'd say... a lot. Oranges (and strawberries, too)
don't seem to ferment a way and not leave much flavor in the final
product. Definitely avoid dry hopping it. maybe try adding orange
flavored extract - that way you could split the batch into 2 or 3 parts
with varying amount of orange, and pick the one you liked best.

bb


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.