We brew a Orange Saison in our brewpub and boil orange rind for 15m at the end of the boil AND add vodka'd Orange peel in the BBT, however we are having trouble keeping the flavour in the beer over a 4 week period.
It starts out tasting really good but it would appear that the residual fermentation in the beer whilst in the Serving tanks is kicking all the ornage flavour out and just leaving us with a "saison" over the life of the beer.
I was under the impression that Orange "oil" wouldnt ferment out.
Does anyone have any good ideas as to how to hold the flavour in the beer. Ive experimented with TONS of late hopping w Mandarina as well to no avail.
Any suggestions wiould be appreciated.
It starts out tasting really good but it would appear that the residual fermentation in the beer whilst in the Serving tanks is kicking all the ornage flavour out and just leaving us with a "saison" over the life of the beer.
I was under the impression that Orange "oil" wouldnt ferment out.
Does anyone have any good ideas as to how to hold the flavour in the beer. Ive experimented with TONS of late hopping w Mandarina as well to no avail.
Any suggestions wiould be appreciated.
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