Thinking about giving this a try with Belgian yeast, orange peel, and coriander. Any ideas on the amounts? Maybe someone who has made Belgian style beers (gasp!) can weigh in. Also, do I use fresh peels or dried and do I need to boil the orange peels or coriander?
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)
Bottle Conditioning: Skeeter Pee
Aging: Joe's Ancient Orange Mead