wanted to enter a peach pale ale into a local beer comp down here in south carolina. I'd like to use some local produce, and add it to the secondary. It's a full grain batch, and I already have it sitting in the fermenter bubbling away. I was going to rack it to the secondary in about a week.
I dont want an over-powering peach taste/smell like Son of a Peach. Just a light nose to go with the simcoe I tossed in at the end of the boil, and a little bit of flavor to add to the light bodied pale ale.
Need suggestions on:
how much to add to the secondary, and for how long.
thanks in advance!