Using and sanitizing peaches
I brewed a wheat beer last Friday with a grain bill of 50% two row, 50% wheat, and added 1 lb of honey when I was cooling the wort. OG of 1.052 (82% efficiency).
This coming weekend I plan to rack the beer and add 7lbs of diced/frozen peaches. This beer is for my girlfriend. I chose 7 lbs after reading quite a few previous threads etc.
People keep bringing up the question of how to sanitize the peaches, and the most common answer seems to be steeping the for 15-20 min at 160 degrees or so.
Here is my plan and I am wondering if there is a reason this would not work. Dice and freeze the peaches. Before I use them, take them out to thaw, and then soak them for 10-15 minutes in a mixture of One-Step and water. Then just dump the One-Step and toss the peaches in the fermenter. Seeing that One-Step is a no-rinse, non-toxic sanitizer and I have a little bit laying around, this should work perfectly.
However, is it better to steep the peaches? Will breaking them down a little by steeping increase their effect in the beer?
Primary: Belgian Strong, Mr Beer experiment
Secondary: Dragon's Milk Clone
Bottled: Tittabawassee Brown Ale, Spiced X Mas Ale, Chinook IPA, Belgian Tripel, Oatmeal Stout, Cream Ale, Vienna Lager, Peach Wheat
Next:American Amber, Russian Imperial Stout, Abbey Dubbel, Saison