I want to create a fruit saison, I used some interesting hops (centenial and citra) and intend to rack to secondary ontop of the fruit puree (I will also dry hop with citra).
The question I now have is when do I need to rack to secondary? The questions here Fruit Beer: When to rack to secondary?
states 2-3 weeks, but does not really say what I'm looking for to see (e.g. a certain gravity). Saison is notoriously slow for fermentation (wyeast 3427).
So if anyone could give me some indication what to look out for that would be great.
Another thing that I would need help with is: how much fruit (apricots in syrup) do I use? My batch is about 30 liters.