relatively new brewer here. getting ready to brew the NB petite saison. taking a look at the reviews i noticed several that added orange peel / orange rind. any tips how to best do this -
@ 10min ? @ flameout ? rind ?, peels ?, dried ?, fresh ?
thanks for all tips.
also, am giving some thought to treating a gallon with cacao nibs for a week or two after the primary. anyone given this a go ?
this one calls for no secondary. so, i’m guessing a week or two in the primary has been fine - right ?
cheers !