BeerBorg

Just kegged Big Fuzzy RIS and my Why Not a Wit at 10.5% and 4%. And just mashed in my Kolsch Because.
First time doing a Kolsch and a Wit, Because Why Not.

Getting busy before the left coast trip I see!

Brewing a batch of Orange Sunshine Belgian Witbier, took half a day off from work to make it happen this weekend. Going to be zesting enough organic oranges to add 4 ounces of zest to the boil and I love the smell of oranges!

ScrewyBrewer wrote:Brewing a batch of Orange Sunshine Belgian Witbier, took half a day off from work to make it happen this weekend. Going to be zesting enough organic oranges to add 4 ounces of zest to the boil and I love the smell of oranges!

That sounds great. I've never thought to use fresh orange zest in a wit. I always have used dried. How long do you you boil? Do you you notice that the oils from the fresh zest adversely effect the head retention?

mashani wrote:I brewed something totally dumb to prove it can be done. LOL.

Good for you!

I do that every once in a while just to do it.

Ibasterd wrote:

ScrewyBrewer wrote:Brewing a batch of Orange Sunshine Belgian Witbier, took half a day off from work to make it happen this weekend. Going to be zesting enough organic oranges to add 4 ounces of zest to the boil and I love the smell of oranges!

That sounds great. I've never thought to use fresh orange zest in a wit. I always have used dried. How long do you you boil? Do you you notice that the oils from the fresh zest adversely effect the head retention?

There's something to be said about fresh zest. I've used dried and fresh in various beers, and you get the best aroma and flavor from fresh zest. As far as head retention, I've never noticed any adverse effects. Actually, I like to use half my zest in the mash, and half my zest in the boil. I feel like it really brings out the citrus aroma. In the process of zesting citrus with a zester/grater, I think a lot of the oil gets sprayed out from the peel. You can use a potato peeler and scrape a good strand of peel from an orange, then bend that bit in half and see the oils spray into the air like an aerosol. If you were to skin the peel off a piece of citrus with a knife and then julienne the peel into small strips, you'll probably get more oils into the wort because they wouldn't have sprayed out unless you squeezed it out first.

5 gallons of my Citra blonde "Etcitra, Etcitra" just got put to bed. 1.052 OG and really wonderful pale golden wort color.


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It's good to have you back and posting Phil.

Thanks, Ink. It's nice to have some time to sit and read now! My old job was draining me.


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Kegged my Kölsch Because. OG 1.042 FG 1.008 around 4.5%, nice light grain flavor just in time for summer.

Yum! Love me a good kolsch.


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First taste says I will too!
Don't think I'd ever had one until I brewed this one. Just kinda going through Brewing Classic Styles and picking beer styles that I've not tried and or brewed. Guess I need to mark each style in the book when I've brewed it and see when I get to all 80 styles in the book.

The first kolsch I ever had was Harpoon's Summer Beer. It was just as refreshing as a classic lager but had just a hint of ale sweetness. And, depending on the grist, may have some bready character as well.


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I've quick carbed 2L of this. First pour has a nice Pilsner grainy taste to it with a crisp finish. Me likey.

Bottled Etcitra, Etcitra today. What an amazing aroma from the beer, and crystal clear!


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