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I did a small batch of Pale Ale + Fruit in January. I made a smooth puree and pasteurized it by heating on the stove to 80C and holding that temp for 30 minutes. I put the puree in the secondary and racked the beer onto it. I had a fairly vigorous secondary fermentation as the us-05 chewed through all my fruit sugars. This took away almost all of the ...


I would try different times/techniques with different fruits. One of my favorite things to do is when I'm trying different things, to split the batch into two 2.5 gal batches so I can compare and contrast. I would definitely say secondary is best. But on how much, whether to freeze/sanitize, etc. take a look at my fruit experiments here. Just don't be afraid ...

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