Adding cherry puree...boil or secondary?

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AMKBrew55

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I want to make a Cherry Wheat brew. I was wondering what the difference is between adding the cherry puree during the boil or in the secondary. How long for each? What would you do?

FYI, I just switched to all grain and I will be pureeing my own cherries. Cheers!
 
I've done a few fruit beers and learned that adding fruit puree from a can into the boil or primary has left very very little fruit flavour in the final product. My LBS suggested adding extract which I did and but I found the flavours harsh. If I was doing a fruit beer again I would focus on a crisp wheat beer or Blond style and then add the fruit to secondary for a week.
 
Secondary. One of my last batches was an oatmeal stout with a can of cherry puree, I racked the beer on it in secondary and it came out great. Didn't use a ton - one can, which I think is 3#, for a five-gallon batch, and it just came through at a real nice, subtle level.

For a cherry wheat, where you want a more prominent flavor, absolutely add to the secondary.
 
I saw another thread where it was advised to cold crash for a while and leave as much yeast as possible behind so the fruit doesn't completely ferment out. Sounds like great advice to me either way secondary for sure.
 

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