relatively new brewer here. getting ready to brew the NB petite saison. taking a look at the reviews i noticed several that added orange peel / orange rind. any tips how to best do this -
@ 10min ? @ flameout ? rind ?, peels ?, dried ?, fresh ?
thanks for all tips.
also, am giving some thought to treating a gallon with cacao nibs for a week or two after the primary. anyone given this a go ?
this one calls for no secondary. so, i’m guessing a week or two in the primary has been fine - right ?
Otherwise any of the options you listed is fine. This is home brewing, there are not set in stone rules. Each option will produce a slightly different beer. Which one makes the best beer for your taste buds no one can tell you.
Nibs in a Saison? Don’t know if I would go there.
Personally, I like my Saison brewed straight up. WY3711 fermented cool. This yeast will handle it.
For something a little different, I just spiced mine yesterday with basil, oregano, and mugwort. Turned out very nice. Sort of an herbal, lemony flavor. The beer is naturally a little spicy and lemony on its own from the yeast, but I find that just a tiny bit of subtle spice can take it from great to excellent. Just go really easy on it, not too much.
I would definitely NOT put cacao nibs in this style. Orange might be good though. If you wanted to try it, I would wait until bottling/kegging day and then just soak fresh orange peel in a little vodka for 6-8 hours, then add the orange infused vodka tincture to the beer, a little at a time until you get the amount of orange flavor that you want. I did exactly the same thing for my herb additions. Turned out really tasty.
