Hey all, I’m going to brew a citra wheat ale next week and plan on using 3 lbs of blackberries I saved from my garden this year. I also plan, since my local produce shop just got new shipments, to add carambola to this mix. I’ve always wanted to use carambola in a beer for its slight sweetness and tartness as it is one of my favorite fruits of all time, but the yields are really unpredictable and I never know when they will come around - hard to plan a beer around this! My main question is: when should I add the fruit to the beer? Primary fermentation or secondary fermentation? I plan on making a puree for more surface contact with the insides of the fruits. I’ve only used fruit in beer once - blackberries I added to a blonde ale during secondary for a few days. The color was there but the flavor was pretty muted (I also added whole berries, not a puree). Which stage would work best? IMO, adding the puree during primary fermentation would limit the chance for infection, but I want to get the most out of the fruit flavor and wouldn’t want to leave the beer in the primary sitting on the trub/yeast cake for 2-3 weeks. Also, do you think 2-3 weeks is enough time to get a legitimate flavor contribution, or could I shoot for less time? Cheers!