Orange peel, Coriander post-boil?

I've added both to saisons in the secondary with good results. I definitely don't think you missed the boat.

 

What @OddNotion says . . . and if you secondary in a keg you can taste-test along the way.

 

In the past I have added both freshly crushed coriander and orange peel after primary fermentation was complete with no ill effects; the spicing equivalent of dry hopping. I did not sanitize these additions.

I used very small quantities but only because I also added some coriander/orange peel in the kettle as well.

Cheers!

 

My opinion is you would use more, assuming absorption in cool beer would be less than boiling wort . . . like cold water dissolves sugar at a lesser rate than hot water. I've dry-coriandered twice, both times as a result of missing the mark in the kettle. I added roughly the scheduled primary addition (paint strainer bag) in the keg. After about 5 days, start tasting . . . your palate will tell you when you are there.

That's exactly what I did with no problems.

FTR: I haven't dry-orange-peel'ed (yet), but wouldn't hesitate to try. I've dry-grains-of-paradise with good results (also vodka soak). My best results have occurred when orange peel is added at 2 minutes in the kettle, coriander at flame out, both followed by whirlpooling. Essentially treating these spices as if they are aroma hops. No science to back this up, just personal results. Sometimes I wish the moniker "Mad Fermentationist" wasn't taken . . .

 

Good question . . . I suppose some oils may transfer to the vodka, but suspect it will be minimal. My tinctures are usually only 30 minutes and my time in the keg is typically 5-7 days. My idea is the short vodka soak will have minimal oil extraction . . . but that's just a guess. Other than sanitation I see no downside in using a coffee filter. I've had good luck with a ss tea-leaf strainer (big 'un).

 

I was going to suggest this. But you might want to dose your batch with the vodka gradually and see if it gets you where you need.

 

I use vodka a lot with various spices. I use just enough vodka to cover the spices or whatever. I run the vodka through a coffee filter, and add 1/3 as much as I think I should use, then taste, then adjust if necessary. I rarely use the full amount of flavored vodka. Usually about half. But it depends on how much vodka and spices you used obviously. My point is that you want to add it slowly because once you use too much, you cannot undo it.

 

more or less: this.
make a tincture. add to secondary to flavour.
that way, you avoid the "how much?" conundrum.
i have added corriander to secondary. 1 oz for mild flavour, uncrushed. crushing or adding more will increase the flava.

 

I have a White Wheat beer I just added zest and coriander to. I did this at flame out. Taste great.
Alcohol will extract vital oils from the zest. I would dump the vodka in for more intense flavors. As others have stated a little at a time. you can always add more but you can’t remove once in.
For amounts I used the zest of 2 each Oranges, lemons, limes, and tangerines in a 5 gal batch. Crushed the coriander first and used 1 tsp.
For the seeds I would crush them and make a tea. Vodka will not pull out as much flavors as hot water from the seeds.