I wanted to brew up a strawberry beer for the ladies so I started with a
simple all extract lager recipe, 4 lbs of mashed strawberries and about a
pound of honey. The brew went fine and I added the strawberries at the end
(after I cut the heat to the boil and let things cool down a bit) to
pasteurize things but now here's my question... did I make a mistake by
leaving the fruit in the carboy during the reaction? I definitely plan a
secondary pitch as soon as the reaction stops but for some reason I have a
bad feeling about leaving the fruit in there while the yeast does it's job.