I have a quick question. If grapefruit and other citrus flavors and aromas are sought after in American style pale ales, how come you don’t see more people using those fruits’ rinds in the batches more often?
I’ve never done it, but I would like to try it. Since I’ve seen so few people doing it, I’m a little concerned that there is a pitfall/downside that I’m overlooking.
Any input?