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I'd honestly just puree the fruit and add it in. Let it sit at room temp with the fruit for 24 hours, degas and throw it back in the kegerator.

Happened to me before with an IPA I brewed. How long did you leave it on the primary yeast cake?

I used them recently for dry hopping an IPA. The 07210 really gave it some onion/chive/garlic flavor that really overpowered it. I also dry hopped with an oz of idaho7 hop hash, and the 07210 still came out stronger with those garlic tones. Brulosophy did a pretty good article covering their...

Depends on how fruity you'd like the beer to come out. I think 3 lbs would give you a fairly strong fruit flavor and aroma. The zest will probably be a little hard to pick out given the amount of actual fruit going in, so it may be pointless to do the zest in secondary. Usually I find zest is...