Derric wrote:[color=blue]
>
> Most think that clean fruit is OK without pasteurizing. Certainly by
> secondary time the beer isn't to hospitable to the non-yeast
> organisms, perhaps that's it.[/color]

I just brewed my second batch of cherry wheat using that technique.
Prior, I had always pasteurized the fruit by adding after the end of
boil. I must admit that I'm still a bit leary of the presence of
bacteria and wild yeast strains in the fruit: I sulfite the cherries a
few days before adding the brew to the secondary. I've had great
success. Cherries are acidic enough to do this. I haven't tried using
other fruits in beer.

Anyway, the difference is like night and day as far as aroma! Heat
doesn't seem to affect the flavor as much, but then smell is a big part
of taste anyway.
--
Bill

"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--