Adding coriander and citrus zest to witbier during kegging.

[indianajns]

I am on my fourth version of a wit that usually comes out excellent. This version I way undershot on the spices and I overpitched on the yeast as the Belgian yeast strain I used is all I taste in this beer that I keeged this evening. I'm considering adding some more citrus zest and coriander in the keg. Thinking I would put it in a muslin bag and shut the keg with the string just sticking out so I can remove the bag once the flavor is where I'd like it. Thoughts on if you think this will work? What is the best way to sanitize the coriander, zest and bag? I'm thinking about letting them sit in vodka but worry that the vodka will extract all of the spice flavor. Thoughts?

 

[JF_HBrews]

This works great. I've done it 3 different ways:

1. Spray the fruit and you knife, peeler or zester tool with one step sanitizer then add the zest and spice to the keg. I didn't worry about sanitizing the coriander.
2. steep the zest and coriander in a little water then add the spice, zest and water to the keg.
3. soak the zest and coriander in a little vodka and add the spice, zest and vodka to the keg.

Using unflavored and unwaxed dental floss works great for suspending your muslin bag in a keg without worries of CO2 leaking at the lid.

 

[stpug]

I've only ever done the vodka steeping method and it worked out great. That's how I would do it again.