Citrus Zest - Vendor? Best method?
We want to work with some fresh citrus zest in 12.5 bbl of 13P saison base.
Does anyone recommend a particular source? Preferably without sugar added (like Perfect Puree).
Recommendations on cold side additions?
Fermenter 3/4 of the way through fermentation?
Bag it in the serving tank?
Thoughts on quantity and method? Looking to get a pleasant citrus component to the saison.
if you're ok with dried SF herb co has a selection of several different types of peel/zest.
I have not used fesh so I cant give you numbers on that.
I can tell you that with dried peel or zest at 1 lb in 7 bbl gives a noticeable hint of the fruit being used. I've gone as high as 2 lb in 7 bbl without the flavor being too much, never tried more than that. With dried peel or zest I always add in a bad at flameout. You could try adding it to the FV but i'd make sure its in a bag so you don't get bits everywhere...
i was just going to ask about dried peel. seems like they remove the pith.
little bit of concern with using cold side.....