Quote:
Originally Posted by Willygt
So you add the fruit once you are in the secondary?
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Correct. I brewed a Blonde Ale two summers ago and racked it on to 3 lbs. of frozen strawberries. By being frozen, the cells of the fruit were broken which allows more of the flavors to be released. Also, since they were frozen, all the nastys were killed off.
Being that fruit contains some sugars that can be converted by yeast to alcohol, you may have a small second fermentation once you rack on to the fruit. It won't be anything like your primary fermentation but don't be alarmed if the airlock starts bubbling.