How do you process peaches to be added to beer?

[Sleepy_D]

My plan was to remove the core and then dice them into small pieces and then freeze the peaches until I’m ready to add them in secondary. Do I need to remove the skin from the peaches? I’ve seen some people purée them instead of just dicing them, is that better? What dosing rate is best for a wheat ale? I was thinking of something like 1 lb/gallon

 

[Sleepy_D]

On second thought am I better off with apricots? If so, same questions but with apricots

 

[day_trippr]

Extract efficiency favors puree for pretty much any fruit. That's what I do to raspberries for brewing a wheat beer. Freezing can help with that process.
For peaches and apricots I would remove the skin and pits then macerate the rest...

Cheers!

 

[shetc]

Use apricots, call them peaches if you enter the beer in a competition

 

[Closet Fermenter]

I have no experience with peaches in beer, but I have made a peach brandy/wine numerous times, and have a batch going right now. My experience with fresh peaches was mixed; like many commercial vegetables, the focus is transportability and appearance; not flavor. As the old moonshiners used to say of the guys who were in it for profit “They make ‘shine for selling; not drink’n!”
What I finally came to realize is that if I want a good, ripened, consistent peach; let Delmonte handle it. They do all the growing, peeling, coring and can them without preservatives. Until/unless I can grow my own, I am going with them.