Cross posting on another forum, but there is just some great experience on here, so here goes:
The aroma coming off of my witbier after chilling was absolutely sublime. Citrusy, fruity, little wheaty malt...I wanted to keep this aroma around so bad I ran to a buddy's house to get some fermcap, hoping it would minimize my amazing aromas blowing off. It didn't. My ferm chamber has smelled amazing for the last 5 days, and my beer doesn't.
Was thinking of adding some more chamomile (and maybe more zest, though it seems this is easy to overdo) in a muslin bag. I usually add dry hops during the last third of fermentation to the primary and don't worry about infection since the yeast is so active and the presence of alcohol.
I would be a little uncomfortable adding chamomile and ESPECIALLY citrus zest, since the skin of fruit is so full of nasties. Any recommendations? Maybe just spray them with star-san? add them to boiling water, immediately cover, boil for 1-2 minutes, remove from heat, cool and add the whole thing to the fermenter?
The yeast is still a bit active, as I've raised the temp up from my pitch and initial ferment temp of 66 (up to 70, then 72 today), but I seem to have reached a final gravity (1.011 off of 1.048). It could also just be off-gassing taking away more of my precious aroma.