Hi gang I'm a noob at brewing, this is only my 2nd batch. I recently brewed a brewed a DIPA and just put it in the fermentor on Monday. I meant to add a citrus peel (orange most likely) to the boil to give it a little citrus kick but forgot. Is it too late to add it to the batch. If not how should I add it without contaminating the beer. I've heard soaking it in vodka is the way to go. Any thoughts?
Not sure how it would work, but you could boils water with peel in it , cool to fermentation temp and add your fermenter.
Dry hop it with some dried sweet orange peel. You don't really want the pith (white part of peel), if you use your own orange, as it adds astringency that you won't want.
There are hops that will definitely give it a citrus kick. If you dry hop with Citra or Centennial or Amarillo (and some others) you'll definitely have some citrus notes. Don't be shy with the quantity . . . if talking a 5 gallon batch you'll want at least 3-4 ounces of dry hops. Contrary to logic, citrus peel (zest) doesn't really give an orange flavor . . . rather a unique spiciness. This is commonly seen in Belgians, don't know that it is a staple for DIPAs. If you are determined to add orange peel it can be done as described by @DrMindbender above . . . except I wouldn't use dried orange peel if someone was holding a gun on me. Rather, zest up an orange or two, soak in vodka for a while and add to fermenter (ideally a keg, but primary will work).
Props for recognizing beer can become contaminated v. 'infected.' As for the process for a late addition; make sure the peel is clean (scrub with a veggie brush) and pitch it as fermentation is nearing completion ... ~7 - 10 days in; let it rest one week ... and you'll be fine. Feel free to ignore process suggestions involving vodka ... steaming ... sanitizers ... etc. Total waste of time and effort.
Add citrus zest at the end of fermentation. Avoid the white pith -- unpleasantly bitter. Don't worry about contamination. Contamination is rare, and rarer still is a beer contaminated by a few oz of hops, spices, citrus peels, etc. added after primary fermentation. The beer environment is harsh for bacteria and not one where a small population is likely to thrive and grow to levels you will detect.
Thanks guys, it sounds like the hops will give it enough citrus kick (Citra, Centennial and Amarillo are all included) I think I'll avoid messing with this batch.
