I apologize if this is a stupid question, but I'm a n00b and interested in trying a fruit recipe one day -- specifically, using apples, and so far this is the most closely related thread I could find.
A few questions:
From what I've gathered, some don't transfer a hefe to a secondary being that they are supposed to be cloudy...? If you are adding the fruit does this necessitate adding a secondary step?
The Joy of Home Brewing book mentioned adding (whole) fruit at the end of the boil or perhaps leaving the fruit in for the primary... , Prof. Frink -- why did you add it the secondary and then transfer your cherry to a tertiary?