Dry Hopping/Steeping Fruit Zest in a Keg?

[butterpants]

Quick question....

I just made a Saison that's lacking the citrus aroma and flavor I'd like it to have. Big on earthiness and pepper (I used Wyeast French Saison... started mid 60ies and ramped up to 78). To add the citrus profile I'm looking for can I just zest up a lemon and orange, chuck it in a mesh bag and 'dry hop' with it... tasting incrementally? I wasn't planning on sanitizing the zest in any way.

If so what amount might be good to start with?

If not, what should I use?

Thanks!

 

[Calichusetts]

I've dry hopped with zest before, no sanitation necesary other than washing the fruit and possibly spraying with sanitizer. I did do this will big beers so I can't say the effects on lighter ones. .2 oz per gallon is a decent starting point but its hard to judge peoples palette/taste.

 

[butterpants]

ok thanks