i do a puree in the secondary with sweet fruits. I talked to some of the brewers at dogfish and they said that's how they do it. That's the only reason i decided to do it that way.
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Oud Bruin, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Vicious Hug DIPA, Chocolate Cream Stout