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!
     
  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.
     
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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?
     
  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.
     
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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.
     
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