Rind

[adz2332]

Anyone tried adding rind directly to the fermentor?

Thinking of a mexican brew and adding some lime rind straight to the fermentor? Any ideas how much ud use to get a bit of flavour?

results?

cheers

[Anna]

I remember reading somewhere about not using citrus rind because the oil in it does something to the yeast - or maybe it is the hops? Anyone?? Anna

[wrighty]

When ive used rind in the past i just grate it onto paper towel leave to dry o night then add it into the boil or fermentor.
Try to aviod the white pith its very bitter.
Depending on what your trying to achive about 1or 2 oranges or lemons worth.

[earle]

Citrus peel is used in the "Great Hoegaarden clone" http://www.homebrewandbeer.com/forum/vi ... one#p45654 From recollection there is quite a bit of discussion on how to use it and the effect of citrus oil.

[Anna]

Yep! Just read thru that entire thread - now I'm all enthused about making a Hoegaarden clone! I gather the rind is OK if you dry it overnight on a paper towel - otherwise the oil might stuff up the head. Anna

[bullfrog]

The zest is what you want, but make sure you avoid the pith (white part). The pith is where most of the oils are held and if you include them, your brew will be tart as all get out.

The oils in the zest won't react badly with the yeast, but, as Anna points out, it may affect the head.

I've never bothered with leaving the zest overnight on paper towels, but I only use it in lemonades, so lack of head isn't really an issue.

[Finnagann]

Be very careful with the pith. I "dry" hopped a light irish ale with orange, ginger and cinnamon. I cut the peel off one orange but I must have cut it a bit too thick... it adds a very bitter flavour that is almost nice but not quite. Its very astringent. Its still delicious though! I'm definatly going to try it again, perhaps make a proper wit.