I have answered questions regarding this subject for quite some time now and thought it might be a good idea to make a separate post.  I am not saying that this method is the best way to do this.  I just know how well it works for me.  I will describe how I make and use my zests, then how I use them for making liquid extracts as well.

The zest that is sold at many LHBS places is just not good.  Virtually no flavor at all.  If you don't believe this, than there is no need to read any further.  I gave a sample of my zest to my LHBS and he thought it was amazing.  So here it goes.

I make a dried zest from various types of citrus; Orange, Grapefruit, Lemon, Lime etc. I prefer drying all my zest before adding it to a boil.  It is just much more flavorful.  You would think that fresh zest would work just as well but it doesn't.  I don't know the science as to why, but it doesn't, so I dry my zest.  I first wash the citrus than peel the citrus using a basic potato peeler.  You will probably get a bit of the White pith but that is okay.  Take the peel and place it on a cookie sheet (I cover the cookie sheet with Aluminum foil) and place it in an oven at 200-225 degrees.  Depending on the amount and size of the peel, this should take between 60-90 minutes to dry out.  I check it after 60 minutes and then every 10 minutes or so.  Keep an eye on it, since it will burn if left too long.  DON'T use a dehydrator.  I tried this and it was a mistake.  The continuous flow of air removes too much of the citrus flavor.  Once the peel is dry, I grind it into a granular consistency.  At this point, take a whiff of the aroma.  Home made zest is major league.  Store bought is sandlot.

This dried zest can be used in a number of ways.  I add it directly to the boil during the last 15 minutes.  I also use it for a "dry hop" and I make liquid extracts.  This gives you a lot of flexibility.  If you forget to add it to the boil, then dry hop or (my favorite) is to add a liquid extract directly to the keg or bottling bucket.  The amount you add will depend on the citrus used.  Grapefruit is extremely strong compared to Orange.  I dry hop by placing 2 teaspoons of the dried zest in a muslin bag cut to 6" long and tied at one end with string.  I place 8-10 marbles in the bag along with the zest and tie a string around this end, leaving enough string to suspend the bag in the middle of a carboy (secondary).  Secure the string around the airlock and let it do its thing.  The string and muslin bag need to be sterile.  I sterilize mine by placing both in a 225 degree oven for 30 minutes before use.  You can make up several and store them in clean baggies.

Extracts are a great way to give your beer some flavor.  Most of the commercially purchased extracts have an "artificial" flavor effect but there are a few good ones out there.  Bickford makes some really good flavors.  I use their Raspberry, Blackberry & Blueberry.

I make extracts from a variety of things; my dried zest is just one.  I also have made some great extracts using Cinnamon, Nutmeg, Cocoa powder, Pumpkin pie spice, etc.  I make my extract by taking a rounded tablespoon of dried, granular zest (citrus) and adding it to 100 cc of Vodka (about 4 oz.).  I place this in a pint mason jar, cover and swirl several times a day for 3-4 days.  After that time, I filter this mixture through a coffee filter.  You should net about 65-70 cc.  This amount can be added directly to the beer at kegging or to the bottling bucket.  The amount you add can vary depending on the level you want.  Like I said earlier, Grapefruit is much stronger than Orange.   Don't be too concerned about the Vodka added to your beer.  It only accounts for 0.10% AbV to 5 gallons.  If you are making an extract from a spice like Cinnamon, the difference comes in the length of time to complete the extraction and the amount you add to the beer.  You still swirl the mixture several times a day but instead of a fixed time, like 3-4 days, the extraction can take longer.  You will know when it’s done because the spice will fall out of suspension and form a glob at the bottle of the jar, somewhat like a lava lamp.  The amount you add is far less as well.  I experiment by adding a few drops to a glass of beer and taste.  Cinnamon, for example, I added only 15 cc total to 5 gallons.  You can adjust more or less depending on the flavor intensity you are wanting.

I store all dried zests in mason jars, in the freezer for later use.  If you happen to have a vacuum sealer, they do a great job by allowing you to vacuum the jar itself.  I keep the liquid extracts in the frig.  Well, I hope this helps.  Sorry to be so long but there was a lot to cover.  Let me know if you have any questions.

Frank

• Primary - 
• Secondary - Imperial Stout (tertiary/aging)
• Lagering - Oktoberfest, Winter lager
• Kegged - Belgian Wheat, Munich Helles, Pale Ale, Lemon Coriander (2),
• On tap - Munich Helles, Belgian Wheat, Maibock, Pale Ale, Lemon Coriander, Blackberry Wheat, Amber Moon
• next - Christmas Ale, IPA, Choc. Rasp Stout