Hello
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.
Thanks
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.
Thanks
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