Yep, it was the whole dried bitter pieces. I'll definitely readjust the spicing for the next time around.
For this one... should I just let it sit in secondary and hope it smooths out or should I get it into bottles and condition there?
I brewed a 5 gallon batch of Belgian Wit and wanted a pronounced orange flavor so used 1oz bitter orange in the last 5 minutes of the boil with another 1oz when racking to secondary. I just took a sample to get my FG and realized I made a big mistake by adding the additional bitter orange peel...
