I'm reading tons about this and still trying to find the best practice. Creating a recipe for an Apple Blonde Ale and torn over what to do with the apples. My original intention was to puree 4 pounds of apples and pitch with the wort right into the primary with the apples. It's important to know that I have a Vitamix blender which pulverizes the hell out of anything. If you know what a Vitamix is, then you get it. Should make a nice apple slurry.
But I'm reading so much about, puree or don't puree...pasteurize for secondary, don't pasteurize...freeze and thaw, use fresh...pitching fruit in primary vs secondary, and the list goes on.
Can a fruit expert lend some expertise as to how to extract the best flavors from apples without getting any accidental off flavors? Also, what variety of apples would you suggest? And, is 4 pounds for a 10 gal batch enough? I don't want to overpower the beer with apple. Thanks!