Dry "hop" with orange zest

[Juniper Hill]

I made a Belgian Wit on Monday. Spiced with corriander and (dried) orange zest (cubes) which I threw in at 5 mins. I should have rehydrated the orange, as much of it was still quite hard. I'd like a fairly noticable orange profile on this beer. Any concerns with adding some more orange zest to the primary? I'd boil it for a few mins to "sterilize" before adding.

Thanks,

Neil

[jtmwhyte]

I've soaked orange zest in vodka and then strained with great results. Just carefully remove the orange part of the peel and soak it for a few days in a Mickey of vodka and stain out the peel with a hop bag etc...