I just finished the podcast. Great info. I stopped using fruit in my primary a few years ago but its awesome to have actual data from the masses to back up that choice. Like I said I so put it in the primary but after primary is over. I wonder if this effects it. Maybe its time to go back to the purist way and use it in the secondary fermentor.
Conditioning - 5 gallons Oak Aged Sweet Tart Cherry melomel, 4 1 gallon variations of my Hops Mead.
Bottled - Choujiu (Chinese Rice Wine), Hefe, Godzilla IPA
Kegged - Godzilla IPA
On Deck - Choujiu (Chinese Rice Wine), Cream Soda for the wife n kids, German Style Pilsner with Michigan Hops,
Gone - to many to list.