I added mine inside a muslin bag at flameout. .5oz of each, orange and corriander. Wish I had gone a full oz now, but still turned out very good.
Primary 1: Guardrail Pale Ale
Primary 2: Lake Vacation Wit
Primary 3: Air
Secondary:All my secondaries are currently primaries
Keg 1: Old Yeast
Keg 2: Old Yeast
Bottled & Drinking: Commercial Stuff
On Deck: Nada
+1 for directly into the wort. I ran the seeds through a food processor enough to crack the seeds. I used dehydrated orange peels, so I rehydrated them in a few ozs of water for ~5 minutes before adding them 5min before flameout.
Bridger Brewing Co.
primary: Belgian wit secondary:oatmeal stout kegged: marzen on tap: apfelwein on tap: Northern Brewer/Vienna SMaSH on deck: beer
I add mine (1 oz for either bitter/sweet orange peel) and ~1/2 ounce of crushed coriander for the last 15 minutes. I put the coriander in a sandwich bag and gently pound it with a hammer until all seeds are crushed. Made many a Belgian batch with this and it works great.