I have been reading here that it is a "best practice" to leave the beer on the yeast in the primary for 1 month to let they yeast clean up and clear unless oak or fruit it being added. I'm making a NB Frambozen clone and want to add 2 cans of raspberries in heavy syrup(Oregon Fruit brand). It seems from the posts on HBT that adding fresh fruit should be done in a secondary fermenter. I have a buddy with a crazy expensive juicer, so I'm going to give him the cans to juice so can use the juice with heavy syrup. Can I just add juice/syrup to my primary once the krausen falls or is there an advantage to combining the juice/syrup with the beer in a secondary?