So, I've been pouring over my notes as I review my 'year in beer' and one thing I've noticed is that any additions of spices and or citrus zest added at 10M, 5M or flameout are basically indetectable in the finished product. For instance, I did a spiced clementine porter recently where I added the zest of an ENTIRE BAG of clementimes to my flameout addition. Shockingly I cannot taste the citrus at all. Additionally, I added a whole ounce of cracked black peppercorns to a recent beer at flameout and it is just not there at all. This suggests to me that adding these items at that point in the boil is just not effective.
Therefore, should we be sticking to adding these additional flavorings in secondary? I would be curious to see if other people are having similar experiences.