Hi all, I'm getting ready to brew my 4th partial extract batch. This one is a Lemon Coriander Weiss and it calls for addition of coriander and lemon zest when the beer is racked to a secondary. I have read a lot that a secondary is not really necessary for clarification of the beer as many modern yeasts will clarify the beer on their own. Also, there is some risk of introducing oxygen during racking and causing oxidation of the beer.
My question is, can the lemon zest and spice be added directly to the primary without a problem or is the secondary fermenter required in this type of case? As a second part, what about dry hopping? Does that "require" that the hops be added when the beer is moved to the secondary fermenter or can it all be done in the primary?