Adding fruit (when, where , and how)

I'd be more inclined to stick with zest because it's not going to be the kind of thing yeast will find much use for in the way they would a puree, or a juice where you also have sugars which the yeast will happily locate and zero in on converting.
Have a wack around this site https://www.eatthismuch.com/food/view/oranges,1463/
I just now found it, and it's going in my bookmarks as well because it lists all of the nutritional values, which could get very interesting if you want to science your beer at all.

 

If you want to add citrus peel, I'd recommend adding it as long strips of peel without any pith (removed from the fruit with a potato peeler) instead of zest. MUCH easier to rack off of that way if you don't have the capacity to course filter. As you said, you can add these with your dry hop.

Puree, on the other hand, is something that I don't recommend using. Reason? It's a kick in the dick to separate the beer from it. I'd advise using fruit juice or fruit juice concentrate. Just add it as vigorous primary fermentation dies down.

Milk the Funk has a great guide for different fruits which works just as well for clean beers as it does for funky or sour ones. Here's the link.

 

I add fruit and zest on the back end of primary fermentation. The sugars will ferment. The oils you want to stay, and vigorous fermentation causes co2 to “scrub” out some of those oils/smells/flavors.

If folks got their panties in a bunch over secondary fermentation...fruit beers sometimes need TERTIARY fermentation!

 

Yep. That.

@EvenMoreJesus, You. Complete. Me.

#brewmance

 

Why the need for tertiary? Pitch fruit in primary. Bottle. Win medals. Works for me.

 

Congrats on the medals!

Never had time for competition myself. Too busy with the quarternary fermentation of my beers and such