Fruits + dry hop - Correct schedule

[beauvafr]

I want to do both. Fruit is 3 lbs of froozen mango.

I am short on schedule.

I know good practice would be to rack secondary on fruit for about 1 week and the transfert in another vessel and dry hop.

But could I simplify and add fruits in primary and the dry hop in secondary?

 

[secondbase]

You can do it all in primary if you'd like. Another option would be to rack onto fruit in secondary for a week, then add the dry hops for another week. Just remember to wait until primary fermentation is complete to add the fruit to retain more of the flavor and aromatic compounds. Cheers.

 

[beauvafr]

Thanks. Any drawbacks for doing both in primary?

I may be going this way + cold crash as I am a fan of long primary.

 

[beauvafr]

Anyone? Fruit + a lot of yeast is ok?

 

[secondbase]

The only drawback will be a lot of fruit-hop-trub. Nothing a cold crash can't remedy.

 

[beauvafr]

I'll go for it then. It's been 7 days in fermenter now and i'll shoot the defrozen fruit soaked in vodka 15 min tonight.