So I'm looking for some advice on using citric acid in my extract brew.
I recently spoke to a brewer for one of my favorite NEO breweries, Hoppin Frog, about how they make my favorite of theirs Turbo Shandy, and said they get the citrus flavor by using citric acid in the fermentor and natural lemon flavoring in the bottling tank.
I've been playing around trying to clone this beer but am never close enough to it to feel satisified. Mine come out too lemony and never have that full bodied citrus flavor as it tends to have orange, grapefruit and lemon flavor.
I can't find much about using citric acid in beer making, it seems to be more common with wine?
Anyone have any insight for me?
I recently spoke to a brewer for one of my favorite NEO breweries, Hoppin Frog, about how they make my favorite of theirs Turbo Shandy, and said they get the citrus flavor by using citric acid in the fermentor and natural lemon flavoring in the bottling tank.
I've been playing around trying to clone this beer but am never close enough to it to feel satisified. Mine come out too lemony and never have that full bodied citrus flavor as it tends to have orange, grapefruit and lemon flavor.
I can't find much about using citric acid in beer making, it seems to be more common with wine?
Anyone have any insight for me?