Does anyone have any ideas as to the best way to introduce these ingredients into my beer? I want something citrusy and refreshing. I’ve done a Berliner Weisse before but have never worked with Keffir Lime or Lemongrass. Do I add at the end of the boil? Do a tea? Dry hop?
Any help is appreciated!
-Darla
Saw this on hbd as well…
I’ve only used kaffir once, and I crushed (crunched and torn with my hands) two large leaves and put in at the end of the boil. Low, but noticeable aroma. I would suppose you could add it in any of the ways you mentioned.
I haven’t dealt with lemongrass in brewing. When used for cooking, I like to cook it for about 5-8 min right before serving the dish (usually some type of curry). I would suppose doing the same for brewing would work well.
Good luck, and I look forward to the other responses as well.
You could try making a vodka infusion. (Take your lemon grass and soak it in just enough vodka to cover it. Then after about a week or so pour it though a coffee filter.) Then after the beer is carbonated add the infusions. I would also keep the infusions separate for better taste control.
I have never tried brewing with lemon grass or kefir lime but this works great for adding spruce tip flavor to beer. If you keg your beer, just take a 6.4 oz sample (for a 5 gal) and add the infusions a couple of drops at a time until you like the taste. Then multiply times 100 and add to the keg. Also if you don’t like the taste, you’re only out 6 oz of your beer and not 5 gal.
Matt
Thanks for the help guys! And yes- I did put the question on hbd as well, looking for as much help as I can get, especially since TechTalk is gone.
I use Kaffir lime leaves & lemongrass on a farely regular basis in both brewing & cooking. The flavors aren’t really complimentary, so my suggestion is to choose one or the other for your Berliner Weiße. The dried leaves or grass can be added at the EOB/KO or the secondary as a tea. I’ve never had a problem using them as a “dry-spice” either. 
Early this summer I brewed a clone of New Belgium’s “skinny dip.” I had emailed the brewer for tips, I told him I was gonna use two ounced of frozen Keffir leaves at flame out for a ten gallon batch. He told that should work fine. And it did.