Has lemon zest stifled fermentation?

[CreweBrewer]

I've dry hopped with lemon zest in my last three brews at around 1.020 and they've all finished higher than similar recipes which haven't had the zest addition. Is the citrus in the zest stopping fermentation?

Cheers,

Dave

 

[clibit]

Dunno. Never heard of zest stifling fermentation, but doesn't mean it doesn't happen. But it seems unlikely to me.

 

[CreweBrewer]

Evening mate! Well I've got a Mosaic single hop just finishing off. Dry hopped the other day without any zest (none in the boil either) and it's down to 1.012. Should be down a little further by Sunday's bottling session.

Based on this, it looks like it may indeed halt fermentation.

 

[McMullan]

You might be right, CB. The essential oils derived from lemon peel could have become antimicrobial, if used at a high level. If so, your pitched yeast population might have been reduced to act like an under pitched fermentation with the dreaded stop at 1.020. How much zest did you add? I'm interested as I'm planning a zesty ale for the spring/summer.

 

[CreweBrewer]

You might be right, CB. The essential oils derived from lemon peel could have become antimicrobial, if used at a high level. If so, your pitched yeast population might have been reduced to act like an under pitched fermentation with the dreaded stop at 1.020. How much zest did you add? I'm interested as I'm planning a zesty ale for the spring/summer.

Interesting that. I used the zest of a whole lemon 5 mins from the end of the boil and the same again when the SG was at around 1.020. The highest brew stopped at 1.015. The taste and aroma that comes from the zest is lovely. I think maybe next time I will wait until fermentation has completely stopped before 'dry-hopping' the zest.

Dave

 

[McMullan]

Interesting that. I used the zest of a whole lemon 5 mins from the end of the boil and the same again when the SG was at around 1.020. The highest brew stopped at 1.015. The taste and aroma that comes from the zest is lovely. I think maybe next time I will wait until fermentation has completely stopped before 'dry-hopping' the zest.

Dave

I was planning to add very late in the boil. Not sure now :lol:

Read this earlier:

https://byo.com/hops/item/1589-what-is-the-best-way-to-add-a-citrus-fruit-flavor-to-your-beer

The least sexy method might be favoured, perhaps with coriander in the boil too? I think adding it post fermentation might be better. Even in the keg?