pretty much all recipes i've seen say to add fruit (or anything else) into the secondary fermentation, rather than the primary. im wondering what the logical reasoning behind this is - and i couldnt really think of anything. so whats the deal, why do things go into secondary?
also, why is it a bad idea to put fruit into the boil, but its ok to put most other things into the boil?
also, why is it a bad idea to put fruit into the boil, but its ok to put most other things into the boil?