1. The recipe I am working on calls for 2 oz. of Sweet Orange Peel. I have Dried Orange Peel from a spice company. On the jar it says it is equivalent for volume measurements for zest (1 tsp.=1 tsp.), but doesn't mention weight. Anyone have an idea of how much dried peel is equal to 2 oz. of fresh?
2. I understand that one can use Lactic Acid to lower pH, but that there is a flavor threshold, over which one begins to taste the Lactic Acid, so any additions need to be under that. But what I don't know is the ratio. For a 5 gallon batch, what is the max I can use without affecting the taste of the beer?