Pelikan

Recipes 

I'm doing a raspberry stout next time around, and am going to use a can of the Oregon puree. So I was thinking about 3 weeks in the primary to let it totally ferment and condition a bit, then racking to a 5 gallon carboy on top of the puree for 2 weeks. Sound gravy?

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BigKahuna

Recipes 

When I used it....I dumped it into the primary after the second day. Then racked to let it clear...it makes quite a hazy mess.

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Pelikan

Recipes 

I'm doing a stout, so I guess that doesn't much matter (hopefully, anyhow). Did you see any notable or vigorous secondary fermentation after adding the puree?

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On a brewing hiatus. Will get back into the fray eventually, methinks...

CBBaron

Recipes 

I think you will need to rack to a different container after the puree is added. Fruit can leave quite a mess in the fermenter and can be tricky to siphon away from. Adding it late in the primary is probably your bet bet or plan on a tertiary.

Having fruit haze in a stout will affect the flavors of the stout, in particular the stability of the beer for storage.
Craig

Kilgore_Trout

Recipes 

He's not kidding.

Fruit is tough to rack away from, especially if you don't wait long enough.

I have to rack off of the fruit, let it sit a few days, and then rack to bottling bucket to get all of the fruit out.

Pelikan

Recipes 

So, the ideal path might be something like let it ferment out in the primary, add Oregon puree, let it sit for about another two weeks -- then rack to secondary and let it sit for about another week, then bottle?

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On a brewing hiatus. Will get back into the fray eventually, methinks...

AmyS

Recipes 

What I've read (Jamil & another source) suggests putting the fruit in the 2ndary fermenter first, then racking to secondary. So, dump your can of fruit in your carboy then rack the beer on top of it.

Pelikan

Recipes 

Yeah, everything I've read has more or less told me to do this too, but the guys above are steering me differently? The reason I went out and bought a secondary to begin with was the fact that a lot of folks were recommending fruit in the secondary. But now the guys are telling me fruit in the primary, then rack to secondary for clearing...

...so we have two camps: fruit in the primary after primary fermentation has more or less finished, then secondary for clearing, OR put the fruit in the secondary, rack on top of it, then let it sit for two or so weeks.

Anyone with a fair amount of experience with fruit (particularly Oregon) care to enlighten me?

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On a brewing hiatus. Will get back into the fray eventually, methinks...

HairyDogBrewing

Recipes 

I'm making an apricot wheat with Oregon apricot puree.
Brewed on 11/11, pitched Notty, fermented at ~64 for one week.
Added the puree yesterday evening and the airlock is bubbling steadily.
I'm planning to go another week in primary and see if it needs a secondary before kegging.
I'm prepared to be underwhelmed, because the puree wasn't very intense in terms of flavor or aroma, and its being diluted about 15:1.

I also have pectic enzyme.
Any opinions?

Kilgore_Trout

Recipes 

One can probably isn't going to give too overpowering of a taste. A can of peach puree in my last wheat was noticeable, but I probably will do more next time. Softer fruits are tough to get across strong without using extract.