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Let's say I were winging it with a honey ale and I wanted to add some orange flavor to it. What is the best way to go about this? Should I add whole oranges? With or without the orange peels? Or is it best to go with an orange extract or orange concentrate or something? I would assume fresher is...

I know that glass carboys are everyone's favorite for secondary fermentation, but is there any problem with doing so in a separate plastic bucket? I can't see there being any greater threat of contamination in this process if i'm not going to keep it in the bucket for more than a week or two...