Fruit secondary

[54BelAir]

I've brewed an American wheat and plan on a secondary with peach puree. The last time I did this I racked from the primary fermentor onto the puree in a secondary frementor. Is there any reason why I couldn't just add the puree to the primary once fermentation slows?

Chris

 

[jaycount]

You can. In fact when dry hopping or doing fruit additions I normally add it to the primary (after 7-14 days once the initial fermentation has subsided) myself. It's convenient when you have a bucket.

Try to minimize splashing when adding it though, to cut down on chances of oxidation.

 

[54BelAir]

That's what I figured. Less chance of aeration and infection. Plus I can be a bit lazy at times.

Thanks.