Adding fruit to extract batches

[MyrtlesPlantationBrewery]

Need some advice from all you experts out there. We have a 5 gallon batch of American wheat our local HBS put together for us. It has been in the carboy for a week and is doing great. We thinking about adding some fresh strawberries to the batch to give it a little personality and please SWMBO. I have read about the benefits of freezing fruits to burst cells before adding them. I just need a little advice on when we should add our strawberries, how much we should add for a five gallon batch, and if we should add this as a puree or just cut the strawberries in half. Thanks!

 

[kharper6]

Add it towards the end of fermentation. I soak my fruit in vodka for about 5-10 minutes before adding it to help "sanitize" it. Then I pour the whole thing in, vodka included. I dice mine, steep it in a cheeseclothe bag.

 

[adiochiro3]

I stove top pasteurized home grown peaches, cooled them and dropped them in the primary 3 days into fermentation. That peach ale ranks as one of the best beers I've made to date. I still have three bottles from last summer, and I am loathe to drink them because it will then be all gone.