I am brewing a Saison tomorrow and am going to use cherries. My question is what has worked best for you? Adding fruit to the primary, secondary, keg? Using real fruit, puree, or extract? I know not to use extract for cherry flavor because it comes out tasting like cough syrup. My plan is to use 3.2 pounds of puree in a 5 gallon batch, putting it in just before fermentation is complete.
I have searched around various sites/books/brewing network podcasts, there isnt a ton of info on fruiting saisons.