"Derric" <derric1961@removethis.yahoo.com> wrote in message
news:slrnd7vi34.698.derric1961@bhm29.hiwaay.net...[color=blue]
>
> Not an expert on fruit beers (never done one), but most folks seem to
> recommend freezing the clean fruit to burst the cells, then just dumping
> them into the secondary. The idea of the secondary is to reduce the
> activity of the primary fermentation and maybe keep a little more of
> the aroma (since there will be less CO2 flowing out to "scrub" the aroma
> out as well). So... having the fruit in there with the yeast should be
> no problem at all!
>[/color]
That's good to know... these were actually frozen before I started so I
guess I got lucky there. I just thought you needed to steep them in a 160
degree batch to pasteurize them first, but I never considered adding them to
a secondary pitch to retain flavor. I'll give that a try next time!!