E

EdmondRoss377

From California
Joined
Last seen
Posts
1
Reaction score
4

Status All Activity Postings About

  • E
    Any advice on adding Mandarin orange peel to a fire-roasted green pasilla ferment? How much, when or if to remove, etc. IPA's use tangerine etc. peel in their mash during the boiling stage, but I don't "cook" any of my ferments before fermentation.
    wiicek
    wiicek
    With time they will get softer, if the hardness the reason they areboiling it before but I maybe they just boil everything anyway andput it there after mixing just to take it away, as you mentioned...If you wanna do this only for the smell, the taste may be not goodfor the thingy. But bitterness goes away also with time and tastebuds are usually the matter of preferences... Don't know much in the topic tho...
    wiicek
    wiicek
    I wanted to do some experiments with it like a year ago, did some research, most people were not recomending this, in the end I focused more on different things, so, I can't be sure.

    Sorry for not answering asked questions... Too many factors to consider, experiments would take a few jars. Removing the peel after some time may add more smell than taste tho. But I don't know what I'm talking about
  • Loading
  • Loading
  • Loading
Back
Top