Guava

I haven't used guava, so my advice here is generic, but I'd apply it to pretty much any fruit. I'd recommend cutting them into smallish pieces, and then smush-ing them after thawing.

At/near the end of primary fermentation, or in a secondary.

Until all the sugars from the fruit are fermented out. This can be a little tricky, since it's possible that more sugars (and water) from the fruit may be mixing with the beer even as the "early" sugars from the fruit are about done fermenting. If bottling, I'd be very conservative, i.e. longer is better than risking not long enough. If kegging (and not filling any bottles/growlers from the keg), you don't have to be as careful.

 

I'm with @VikeMan here.
Never used guava in beer. Why would I?

But consider making your life a bit easier. Double because your friend, a bit pushy as you describe, is likely not at all familiar with the cost in time and ingredients, not to mention equipment, thst making a brew consumes.

Sure... I've got $50 and a Saturday afternoon available to make a beer I don't want, just for you! BTW, can you stop by on Sunday to paint my house?

Ok. Perhaps you can get some Goya gauva juice and just add it to the beer near the end of fermentation? I mean what's the harm? Or even a secondary fermentation. Say 2 or 3 ounces per pint?

That's my advice anyway. Or go strong and build your encyclopedia of homebrewing. But personally I have plenty of other avenues to explore. Your call.

And trust me, the pros use can openers in their fruit beers. Proudly.

Cheers

 

Eat the guavas with your morning granola. Then add something decent like Grains of Paradise, or Hibiscus flowers, or Chamomile on brew day . . . you know, something that would make a really good Saison.

Then draw off about a gallon in a secondary and dice up a couple of Ghost peppers:

Just make sure you use a distinctive bottle cap when you deliver these to her . . . Pushy is as Pushy does.

 

Good advice all around, @VikeMan and @billandsuz will probably make your friend happy. @PortLargo will keep her from bugging you in the future.

Were they homegrown or something, and that's why she wants you to put them in a beer?

I also believe you can find frozen Goya Guava Puree in the Latin freezer section of most any supermarket where there's a decent Latin population, and almost definitely at a Latin supermercado.

 

No. But you'll break into the fruit's structure, liberate more juice, and generally expose more fruit area to the beer.

 

I think freezing and thawing will get you all the "smooshing" you need -- the cell walls will fall apart.

Definitely add in secondary, as the real allure of guava is the aroma. It's generally not a very sweet fruit, so you don't need to worry about having energetic yeast to chew through the sugars.

The flavor goes great in a wheat beer or a session IPA. Enjoy, and please report back!

 

I've made one batch using Guava frozen puree. It came out ok, but not being from the tropics, not sure I appreciated it or could rate it.
Past tense, I'll not make another.

 

I used guava in a batch of mixed-culture saison. I gently washed them, froze them overnight, quartered them, and racked the beer over the top and let them referment for ~2 months. It turned out to be one of my favorite beers I've ever brewed.