[rbowers]

Brewing up a wit tomorrow.  Did the same recipe last year which includes additions of fresh citrus peel around 5 min left in boil.  Would it be better to consider doing a hop stand like rest around 180-190 for a period of time after the boil and add them then to extract citrus flavors with hope of retaining more aromatics and flavor in the finished beer.  Was very pleased with results last year, just always looking to try new things.

[joe_meadmaker]

I love the idea of adding citrus peel to the boiling pot.  I'll have to try that sometime.

A little over a year ago a did several variations of a heather ale.  Before I started brewing with heather tips, I ran some experiments making tea with them.  I tested several variations with the amount of heather, and also the temperature of the water.  I found that boiling water was a little overkill and ended up steeping in the same general range you mention, 170-180 degrees.  Not sure if citrus peel will act the same way.

With your brew coming up I don't know if you'll have the time (or extra oranges), but at some point you could try steeping some peel in water at different temperature levels and see if you get different flavor results.  This technique worked well for me.

Happy brewing tomorrow!

[dmtaylor]

In theory a stand should preserve slightly more aromatics than a boil.  But in reality, I'll bet it doesn't much matter.  If I'm right then I'd just do whichever one I thought was easier.  Or better yet... delay adding any flavoring until packaging day, soak just the zest of a few oranges in vodka overnight or for a few days or weeks, then add the flavored vodka to the beer at bottling.  Not a ton of vodka, just a few ounces.

[apple]

In theory a stand should preserve slightly more aromatics than a boil.  But in reality, I'll bet it doesn't much matter.  If I'm right then I'd just do whichever one I thought was easier.  Or better yet... delay adding any flavoring until packaging day, soak just the zest of a few oranges in vodka overnight or for a few days or weeks, then add the flavored vodka to the beer at bottling.  Not a ton of vodka, just a few ounces.

For aromatics this is the way to go. I zest 2-4 good size oranges, soak the zest in about 1/2 cup of vodka for a week and then add it to the keg. My last few batches I actually use a small mesh bag to hang the zest from the dip tube so that it only sits in the beer for a few weeks until the level of the beer goes down a few inches.

I typically pour the vodka infused liquid in the keg and hang the back of zest by a zip tie, then fill the keg.

[rbowers]

All excellent suggestions.  This will be an annual spring brew so will do some experimenting.  May go with the steep after flameout this year.  Could also add some to vodka, steep, and add with a dropper to finished poured beer to judge the difference.  Thanks!

[Iliff Ave]

I add the zest like a dry hop addition. Works great.