This might be sort of off-topic, but since we're talking about fruit beers, I had a couple questions. Is it better to use fresh or frozen fruit, or doesn't it matter? And how do you ensure that putting fruit into your secondary won't get anything nasty in there?
Secondary: English Pale Ale
Bottled: EdWort's Haus Pale Ale, Belgian Wit, Bass & Co Pale Ale Clone
Up Next: IPA - Dogfish Head maybe...