Orange peel bitterness

[Turfmanbrad]

I added the peels of 2 oranges to my secondary along with my hops 10 days ago. When I bottled yesterday, the beer was super bitter. After a bit of reading, I saw that the white part if the peel adds a lot of bitterness. Next time I'll just use the zest, but in the meantime, will that bitterness relax a bit with carbonation/conditioning?

 

[chaydaw]

BItterness will certainly fade over time. Carbonation may take some of the edge off but I think if it is the orange peel that is adding the bitterness you will just have to wait for it to fade.

 

[SarahMatt]

Boiling the zest a few times (in fresh water every time) will kill the bitterness. I've done this to make candied citrus zest and it works. I've read on this site, though, that you can soak the zest in a clear liquor for a few days then add the liquor to your bottling bucket. I've never tried that but I'm thinking about it for a Cream Ale I just brewed.
What ended up working for you?

 

[unionrdr]

You answered your own question. Only the colored part of the skin should be used,the "zest". The white pith shouldn't be used,that's really bitter. It may not fade,or at least not completely. I have a "zester" that cuts small,thin julienne strips from the colored part. Or you can use a common peeler,just make sure you only get the colored part. That's where the flavor oils are.