I'm looking to do a spring/summer ale in the near future and I'd like to add some citrus beyond just the hopes. I've read about different methods and have heard that adding zest at flameout produces a more subtle citrus flavor, while adding it to the secondary will give a more intense flavor. However, I prefer to ferment in primary only so I was thinking about doing a little of both: some zest at flameout and then adding a little citrus soup of juice and zest later, almost like a dry hop. Probably either add vodka to the soup or microwave it to sanitize. Anyone ever done this? Any opinions, experiences, advice? Thanks!