- Joined
- Aug 18, 2020
- Messages
- 26
- Reaction score
- 6
- Points
- 3
Hello, I read an article or a forum not too long ago that said using Candied Lemon Zest works pretty good to get a sweet lemon flavor out of your beer. I spent the time to make Candied Lemon Zest and was planning to add it to the Primary Fermenter 3 days into fermentation because that's what the article said. However, I can't find the article that suggested it so now I'm second guessing if I should continue down that path or just add it in the Secondary. There is sugar on these candies so I assume primary fermentation would benefit the most. Thoughts on that?
I've tried using the Zest in Secondary and also doing a lemon zest tincture and both did not deliver the flavor I was looking for. I want a strong lemon, like Summer Shandy by Leinenkugel's, but I feel like extract at bottling is the only way to achieve it. So, 2 questions:
Do you advise i use the Candied lemon peels and if so, during primary or at secondary?
If you've had better success getting a strong lemon flavor, what did you do?
I've tried using the Zest in Secondary and also doing a lemon zest tincture and both did not deliver the flavor I was looking for. I want a strong lemon, like Summer Shandy by Leinenkugel's, but I feel like extract at bottling is the only way to achieve it. So, 2 questions:
Do you advise i use the Candied lemon peels and if so, during primary or at secondary?
If you've had better success getting a strong lemon flavor, what did you do?