Brewing with Peach and Apricots

[crbice]

Anyone out there have experience or tips for brewing with peaches or apricots. Is it most beneficial to include them in the boil or fermenter? Should I purée them or just slice them?


"Because life's to short to drink ****ty beer" - A wise friend

 

[pricelessbrewing]

From what I'm aware of, most fruit additions are done in secondary and often suggested to freeze the fruit before putting into secondary and racking the beer onto it.
If you put in boil or primary, most of the flavor will be lost in the fermentation.

 

[duboman]

The folks I know that do it puree it and use a secondary to retain the flavor nicely.

 

[Conman13]

I recently made a batch of BierMuncher's centennial blonde with apricot. I waited for primary to finish, then tossed in 10 quartered apricots straight in to the primary vessel after fermentation was done and krausen had completely dropped. Before dropping in the apricots, I boiled them for about 1 minute in water, then let them sit in ~180F degree water for another minute or two. I then transferred them to a sanitized strainer and let them cool down for about 15 minutes. Then simply dumped them in to my beer. I let this sit for 3 days, cold crashed, then kegged. It turned out amazing!