Hello all, currently mashing in by "Bloody Well White" Belgian wit and still have a couple hours to find out exactly how ill be utilizing my five blood oranges. I'll be zesting the 5 oranges I have, and will be adding all of the zest at flameout. My questions are wether or not to strain the zest out while transferring to primary or not. Going a step further, if I leave it in for fermentation what do you think about racking onto a bit of the fruit itself? (pith not included of course). I know a big part of this comes down to preference, just looking for a method you've used that's resulted in good beer. Thanks.