I am going to be adding some apricot and peach puree to a batch of wheat sasion I brewed yesterday. Looking for opinions on when to add the puree. Would you just dump it into the primary after things settle down and let it ride there for a bit or rack onto it in a secondary? This is being fermented with starter made from second use dregs from Fonta Flora Bloody Butcher (I think it has 3711 plus whatever) and ~100billion "splash" of East Coast Dirty Dozen. Less then 12hr in its going like mad.
I am not familiar with those yeasts, but if they are bugs I would certainly fruit in secondary. Your beer should be in secondary for bulk aging a sour anyway. Well, at least mine would be.
Secondary. You usually are going to have to let it sit longer than you want it on the lees from primary.
I did an apricot Berliner with the purée added to the primary fermenter but as the fermentation of the malt was pretty much done. My only complaint was that I could have doubled the apricot. This may or may not have anything to do with process. All my other fruit beers I added the fruit to a secondary fermenter. I always think more fruit would have been better.
Nice, an apricot Berliner is actually next on my 'to brew' list. I too am planning on fruiting in primary. Will probably just add the apricot purée to the fermenter, then do a vigorous pour on top with the yeast/wort mixture and let er go. How many pounds did you end up using?
Have done a raspberry berliner where I put the fruit in the primary, turned out fantastic. Just got through dumping two bags of passion fruit pulp in this year's berliner, in the primary. Will give it a week (depending on gravity) then rack it off to the keg.
