Okay so I have a crazy idea of adding peach to a porter. But I dont really know when would be best to add them, and ontop of that, what do I do with the peach? Do i slice it and add to secondary, or peel it and add peel to secondary or at flame out?
Don't cook it. Also, you are going to have to use a TON of it. Peach is super subtle and barely came though in the peach wheat beer I made. So to get it to carry through in a porter you are gonna have to use 3x as much as you think would be reasonable.
One recommendation that I have not tried personally but have heard Randy Mosher say, Apricot is much stronger in flavor and has more peach flavor than actual peach.
So if I add peach tea to the end of the boil, should I just put frozen peachs (that have been thawed) into the secondary and rack over it? Will the alcohol content in the beer keep the bacteria at bay for a week or so?