monsterbrewma
Member
I am getting ready to transfer my Bavarian Hefenweizen to secondary. Is it too late to add orange zest and coriander to the secondary by dry hopping, or will it take on odd flavors. I was thinking on adding the zest of 3 oranges and 1/2 oz coriander. Do I grate the zest off the oranges and put it in a hop bag, or peel off the zest and drop it directly in the secondary for two weeks? Also should I leave out the coriander at this point or add it?
Any opinions are appreciated!
Thanks
Any opinions are appreciated!
Thanks