Hello fellow brewers,
I'm wondering what different methods people have used to add citrus (and other aromants) to your recipes. I see many recipes which add fresh orange/grapefruit zest in the last 5m of the boil. Also dehydrating the peels and adding them (boil/secondary?). Of course, you would want to make sure they are pasteurized...
What methods have worked (or not) for best flavour and aroma? Would you use the same method for citrus as for other things like hibiscus, rose hips/petals, lavender, spruce, etc?
Thanks!
Paul