Bloody hell almost looks like a scene from star wars with everyone wearing those masks.
So you can taste the lemon flavour in the final product.
I absolutely get a lemon/citrus taste. Maybe more citrus than lemon?? Hard to say really but that sourness is present for sure. I would love to try this again to see if I got lucky (or follow along if someone else gives it a go). The useful info I got was 1 pound of lemons for 5 gallons. I took it on faith and ran with it. I cut that in half for my 2.5gal batch, what amounted to all of 2 lemons.
Awesome. So you squeezed in the lemon halves into the mash and threw in the lemon cheeks as well.
I ran some boiled water over the lemons and wiped off the wax with a paper towel. Then I cut the lemons in quarters and added them to the mash. No squeezing, peeling, grating...nothing. Quartered and in. Then I discarded them with the spent grains after the mash. My failure here was to not check the mash pH with a meter. I really should have. But I also really hate my pH meter.
Yeah I'd just skip any acid additions on the water calc and rely on a citric acid to bring ph down which it would just I'm imagining it'd take a fair bit of lemons for that...I ran some boiled water over the lemons and wiped off the wax with a paper towel. Then I cut the lemons in quarters and added them to the mash. No squeezing, peeling, grating...nothing. Quartered and in. Then I discarded them with the spent grains after the mash. My failure here was to not check the mash pH with a meter. I really should have. But I also really hate my pH meter.
Ah, lemons. For a minute I thought the floaters were croutons
An argument can be made for just about anything you care to imagine being right for a Saison.
Ha!Hmm..
The sun's not yet over the yardarm there, is it??
Hmm..
The sun's not yet over the yardarm there, is it??
