Orange peel: Flamout or fermenter?

[nikkuchan]

I looked around the net quite a bit and found that the majority of recipes/advice tell to add orange peels at flameout (or during boil), but I have also run into a few recipes that say to soak fresh orange peel in vodka and dump it in the fermenter later. Has anyone done this? How does each method affect the flavor?

 

[JLeuck64]

Only recipes I've brewed using orange peel called for the addition at 5 min

 

[Aristotelian]

On the Jamil Show podcast for Belgian Witbier, he says use zest and add it 5 minutes from flameout.

http://www.thebrewingnetwork.com/post1568/

https://byo.com/mead/item/1647-witbier-style-profile

 

[nikkuchan]

On the Jamil Show podcast for Belgian Witbier, he says use zest and add it 5 minutes from flameout.

http://www.thebrewingnetwork.com/post1568/

https://byo.com/mead/item/1647-witbier-style-profile

I did that for my witbier, and that seems to be the standard practice, I was just wondering about how adding it to the fermenter later affects the flavor in comparison.

 

[brrman]

I have used zest in the fermenter before for a mandarin stout and it came out just fine.

 

[Sammy86]

I used sweet orange peel during the boil for my American wheat beer. Added it at 10 minutes and got a nice hint of orange in the beer!

 

[Brew_Dude41]

I use sweet orange peel @ 5 min in x-mass ale and it works pretty well. That being said, I forgot it this last batch and had to soak them in vodka and add then in the secondary. They have been in there for about 7 days now, and i am ready to keg any time. Just need to clear some time to do it.
I am very curious to see the results and will post once i have a taste.