Orange Zest in secondary

[Brew-b-que]

I'm thinking about tossing in some dried orange zest that I have into the secondary of the Cooper Canadian Blonde I have in the primary. I just don't know how much I should put in. I am looking for a definite Orangey flavor but I don't want to overpower it.
I know that an average orange is about 2+/_ tablespoons.

Any idea how much I should add? Or should I have added at flameout?

 

[Brew-b-que]

I guess i have one follow up question. Since it was an extract brew and won't really have much trub to speak of would I be able to just pop the top and add the zest to the primary and not put it in the secondary at all? also could I re-hydrate the zest w/ a small amount of starsan to sanitize it?

 

[SteveM]

If you are concerned, give it fifteen seconds in the microwave. When I've put stuff in post-fermentation, I normally just toss it in (or use a hops bag). There is enough alcohol after a week or two that the usual precautions on sanitizing are less critical.

This doesn't mean toss in stuff from the compost heap, but maniacal sanitizing at that point in the process is not necessary.

 

[Brew-b-que]

I have a jar that I purchased that is granular. pretty fine texture. I also have the same in lemon but might reserve that for a different brew. I was thinking about putting 2 Tbs in but don't want to overshoot it.

 

[Kaz]

I've also heard of people steeping it in vodka to sanitize it...then add the whole thing to the primary...give the beer a little kick in the process.