Fruit puree in the primary ferment?

[ABushman]

Hi folks,

Just a quick question. I have reviewed a number of threads and recipes regarding fruit beers, and it seems that everybody adds the fruit (raw, puree)to the secondary ferment (or the extract just before bottling). What would be the effect (positive/negative) of adding a fruit puree to the boil, or the primary ferment?

I have a couple ideas regarding what might occur, but am curious what the brain trust has to say.

Thank you!

Allen

 

[Beerrific]

Boil: sets pectins (will give you haze) and will tend to lend a 'cooked fruit' flavor instead of fresh
Primary: vigorous fermentation will tend to blow off the nice aromatics