I did a pale ale 5 gal batch with 1/2 oz coriander. Fermentation is just about finished and the coriander is a touch stronger than I was hoping. My 2 questions would be 1)will the coriander mellow with time, and 2)if I wanted to add a bit of orange in my secondary, would it work, how much do I need, and what should I use? I saw a lot of recipes with adding zest with 5 minutes in the boil. I was thinking I'd use the orange to balance the coriander a bit but I thought of it after I tasted my batch 2 weeks in. I'll be transferring to the secondary and dry hopping Saturday so I was hoping to get some orange in it if you think it'll work. thoughts?