I am starting to think about what I want to do for my second brew and I was considering trying to do a fruit beer for my drinking buddy who loves mangoes. From reading it seems most people add the fruit to their secondary and rack on top of it.
I have 2 6.5 gallon buckets: my primary fermenter and my bottling bucket. I had considered doing primary in my bottling bucket, secondary in my other one and then back to the bottling bucket for bottling. Someone pointed out that this would normally be a bad idea because the bucket has too much head space for a 5 gallon brew and I would lose the CO2 blanket in the secondary, but what about if adding fruit? I assume the sugars from the fruit would cause further fermentation to occur giving me another CO2 blanket in the secondary. Does this sound right? What do you guys think? Or would I be better off trying to add it after the boil before the yeast and no secondary? Or should I avoid fruit beer altogether until I have some more experience and equipment?