OMGTheyKilkenny
Member
So, I decided to add orange peel to a brew this past weekend, and rather than reading up on it like an intelligent person, I simply took one whole orange peel, diced it, threw it in at 5 minutes, and then tossed it into the fermenter along with the wort.
My thinking was that the rind would provide some degree of nutrients for the yeast. However, I'm now reading that you're only supposed to add the zest or at the very least, the most outer portion of the peel.
Is the whole rind going to give my beer a bitter, unpleasant flavor? I'm fermenting in a bucket, so it wouldn't be terribly hard to skim the bits of peel out.
My thinking was that the rind would provide some degree of nutrients for the yeast. However, I'm now reading that you're only supposed to add the zest or at the very least, the most outer portion of the peel.
Is the whole rind going to give my beer a bitter, unpleasant flavor? I'm fermenting in a bucket, so it wouldn't be terribly hard to skim the bits of peel out.