I'm getting ready to start my belgian wit. I have a question, though, about the orange peel. Do I put the whole peel in or just the zest (as in standard baking)? I was going to use a curacao orange. Also, should I put it in during the last 10-15 minutes of the boil or earlier.
My other question is about the corriander. Should I grind it to a powder so that it dissolves in the wort or should I leave it coarse and strain it out at the end?
Thanks
Reck
My other question is about the corriander. Should I grind it to a powder so that it dissolves in the wort or should I leave it coarse and strain it out at the end?
Thanks
Reck