When to add fruit to beer (gose)

Ingredients
1

I’m currently souring some wort with Lactobaccyllus Buchneri (Wyeast 5335) until I reach pH of 3.2, then I will boil, cool, aerate and add my brewers yeast.

I have a number of options so I wanted some opinions:

  1. Add orange rind now
  2. Add orange juice during boil
  3. Add orange rind during boil
  4. Add orange rind to to primary fermentation
  5. Add orange rind to secondary fermentation / aging.
2

I would add orange zest at flameout.

3

yup, flameout, and maybe again in the fermenter or keg. peel only is how I would go but you could experiment with juice.

4

Curious: How’d you end up doing this and how’d it turn out?  I’m looking to give a Gose a shot.  Thanks!