American wheat extract kit Questions

My recommendation would be to rack your finished (or nearly finished) beer onto frozen/thawed mushed raspberries in a secondary carboy. Make sure you have plenty of headspace in the secondary, because the sugars in the raspberries will kick off another active fermentation.

 

I second VikeMan's suggestion, sanitize another carboy, rack over ONTO the raspberries (I would assume the fruit would contribute more this way, much like racking onto your yeast or fresh hops in the secondary). Just my opinion and assumptions.

 

For orange, you could:
Add orange zest toward end of fermentation
Dry hop with Wai-iti hops (just kegged, literally 5 minutes ago, a IIPA with 3 oz. for 7 days...distinct citrus aroma)
Combination of both would be my suggestion

 

Hey what additive do you add to secondary to prevent the fruits from fermenting in secondary that is if your down to his/her FG? I have read somewhere on here about this. Trying to help out if possible.

 

I have not heard of any additive to prevent fermentation other than using something to kill the yeast to prevent them from having dessert. Is that what you are thinking of?

http://www.beeradvocate.com/communi...iting-chemicals-additives-preservatives.5582/

 

It was more recent but that link does have similarities to what I read that was posted. It had to be within the past couple months perhaps. Do you think maybe if he racks his beer on the frozen raspberries for just a week, would that be a short enough time with low temp fruits to kinda inhibit a second fermentation? Just found potassium metabisulfite.
http://homebrew.stackexchange.com/q...ulfite-potassium-sorbate-to-stop-fermentation