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Lemon flavor
I started a thread about this a while back and there were a few other threads about it around that time.
I made This APA a couple months ago. I added the zest of one lemon with the flavor hops, another with the aroma hops, and then 2 more in the secondary with the dry hops.
I was concerned because the lemon flavor was a bit harsh and somewhat bitter.
Well, this is yet another "wait a couple weeks and all will be well" story. After about a month in the bottle, that harshness is about 99% gone.
The lemon is very pleasant--maybe a touch more present in the flavor than I had hoped. If I did this again, I might scale back the lemon a little. (I wanted it to be just barely detectable in the flavor.)
Thanks
Sawyer
Also, I wanted to ask you: where did you get the lemons that you used? I'm very weary of using garden-variety supermarket fruit with the rind/skin left on it, because I'm always afraid that, no matter how much I scrub it, it will still impart some of the wax and pesticides into my poor defenseless beer.
Thanks
Saul
I'd be concerned about that too, saul.
So sawyer, would you call your brew a shandy? There used to be a commercially available one in my area. I think it may have had a little more carbonation than other beer.
It was good in hot weather. I enjoyed it for a change now and then.
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