Why not add the fruit additions to your primary, say a week after pitching the yeast (assuming a week will keep more fruit flavor than directly adding puree at pitching time)?
Why bother transferring it to a secondary? So what if the trub is thicker?
(I use plastic buckets not carboys, so easy of cleaning is not a concern)
Why bother transferring it to a secondary? So what if the trub is thicker?
(I use plastic buckets not carboys, so easy of cleaning is not a concern)