Home of the BrewNosers

Hey,
I'm looking at brewing a 10 gallon wheat beer, however as they are best drank fresh, I'd like to put both on tap at once. However I'm looking at brewing an American Wheat and fermenting with US-05. However I'd like to move into creating a wit bier, would it be acceptable to add the orange peel and coriander after the boil in the fermenter only?
Or would I be best of just brewing these separate in 5 gallons?

It's usually added at the very end of the boil anyway, so why don't you take a small portion of the wort after cooling, reboil it and the spices at flame out, and let it cool off and add back to the rest of it? Also, what yeast will you be using for the witbier?

Also, it's worth pointing out that American wheat beers are usually made with wheat malt, and witbiers with unmalted wheat. Not to say that it won't still taste good, but it won't be exactly to style.

Yea I figured it would be something like that, problem would be with the flameout hop additions. I may just brew a 10 gallon Witbier and use one with WB-06 and the other using T-58. Only problem is I can't see myself drinking that much Wit lol.

However on that note. I'm sure some of it could be disposed of at Hoptoberfest.

Saison yeast could be nice in one part of it

I split my Mustache Rye'd ale between Nottingham and Bry-97. Just tapped the Bry version and it is awesome. The Notty version was a bit off.