I have been experimenting with adding fruit at the end of the boil but I often get a haze, which I assume is a Pectin haze as I have no problems with clarity in my other beers.
I know that Pectinase can be used to reduce this but I am uncertain when to add it. Some things I have read say to add it when I add the fruit but I have also read that pectinase has an optimum temp of 50°C. So if I add it at the end of the boil, when I add the fruit, I am worried that the enzyme will denature and have no effect.
Is it ok to add the pectinase at the end of the boil when I add the fruit? If not, when should I add it?