Lemongrass

I would definitely use it in the last portion of the boil. Perhaps even at flameout. Lemongrass is pretty delicate.

 

I've used Lemongrass more than a few times in my Hefe. Really like the lemony quality it adds. Only use the white ends and smash them before adding to the kettle. You want to release the oils so that they can impart the flavor and aroma. I usually had the Lemongrass at flameout.

 

Lemon basil is also nice in a saison as is lemongrass. Though I'm wondering how lemongrass will react with strawberries. Probably ok though I'd think the lemongrass will overpower the berries one to one ratio. If you want strawberries flavor I'd go easy on lemongrass

 

interesting this came up, i did a 'white ipa' of sorts 1 week ago

this weekend i was planning on dry hopping by throwing 1 oz of amarillo in a muslin bag, along with some lemongrass and sage leaves that i will soak in vodka for a bit beforehand.

good idea/bad idea? i was planning on leaving it in for a week.

 

OK. Here is my crazy input. I plan on doing a lemon pepper dill saison and I plan to use lemon grass. I agree it shoudl go in at flameout and that it is delicate. I think a late addition of Sorachi Ace would go well with things on my beer, but for your strawberry I think your hops should be low profile. I would go with something like Mt. Hood at 60 and perhaps a small amt of Delta or Calypso at 30 mins to accent the berry flavors. The sweetness of the strawberry will be gone from the yeast. If you want that then you need to balance on the malt end with some crystal. If you want tart berrry, then don't worry about it. Your lemongrass will add more tatness. I would smash about two stalks and add at the end of boil.