Blood oranges after primary

Discussion in 'Homebrewing' started by DrMindbender, Feb 12, 2016.

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  1. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    I bought some blood oranges at the grocery store today and want to use them in a Gose that is ready to be kegged, once a Berliner Weisse kicks. So I have a little time to secondary the Gose on the oranges, but I'm still up in the air about how I'm going to do it. I thought about freezing the orange meat to rupture the cell walls and then add the Gose to the oranges in the secondary for a few weeks. Does this sound like the best idea to those that have added blood oranges after primary? Should I add zest (in a tincture) as well? Should I just juice the oranges instead of adding the entire meat?

    I've read many different ways to use blood oranges in a brew, so I'm up for any proven technique (for a less-than-a-month turn around preferably) that you've used and been happy with. Thanks!
     
    #1 DrMindbender, Feb 12, 2016
  2. TimoP

    TimoP Initiate (0) Oct 19, 2011 Pennsylvania

    I remove the skin, chop them up a bit, freeze, thaw, then add. Don't transfer the beer to secondary, just throw the oranges right on top.
     
    #2 TimoP, Feb 12, 2016
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  3. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    I'm planning on reusing the yeast/lacto cake again, so I didn't want to add it directly to primary. I usually wouldn't use a secondary on any beer, just when I'm reusing the yeast.

    Have you tried adding zest?
     
    #3 DrMindbender, Feb 12, 2016
  4. TimoP

    TimoP Initiate (0) Oct 19, 2011 Pennsylvania

    I've never added zest to any beer. Unless by zest you mean the orange peel. In that case, I have added sweet orange peel before, but it was dried and during the final minutes of the boil.
    If you want to zest the oranges, go for it, I like how it tastes when I cook, so why not in beer.. It definitely holds a lot of flavor, and I wouldn't stress about the oils too much, you'll already have very little head retention with that beer.
     
    #4 TimoP, Feb 12, 2016
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  5. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    i would use the zest as well since the juice imo will add more of a sour component, while the zest will add more essence.
     
    #5 telejunkie, Feb 12, 2016
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