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I'm brewing up a batch of Munton's Connoisseurs Wheat beer and for kicks thought I'd throw 5 siced lemons into the mix during fermentation....Has anyone ever tried anything like this or what kind of results should I expect? I threw the lemons in a sterilizer for a minute or two and rinsed before throwing them in to get rid of any bacteria.

Bitter and Sweet orange peels are used in Belgian Style wheat beers, but they are dried peel, thrown into the wort, a few minutes towards the end of the boil.

What you have done sounds more like a fruit beer, which I have done in the past with apple, strawberries and mixed summer fruits, to make various kinds of fruit beers.

Your method is fine, the yeast should get at the sugars and start breaking them down, while the flavours of the lemon will infuse into the beer.

At what point in the fermentation process did you do this? I ask because the usual advice for people making wheat beer is to put the fruit into the secondary vessel and rack the beer on top of it.

I'll be very interested in how this beer turns out. Keep us posted on it.

I put the lemons in about 24 hours after the yeast was added. As of now the fermentation process is continuing fine. There's a similar aroma than that of a glass of Erdinger thats had a slice of lemon rubbed round the rim of the glass mmmmmm. I will keep you posted and will bring a couple of bottles to a meet some night. See you guys tonight!