Hi guys. Planning on doing a ginger beer similar to a Jamaican ginger ale I can get at a local market. In the ginger ale, they use pineapple juice, lemon juice, and lime juice. Clearly fairly acidic. I know there are a crap ton of threads on this but I need to get a clear answer to how I want to use the fruit I'm going to use. I'm considering using whole pineapple, lemon, and lime. I'll cut it up, put all in the blender and puree. Then, I'm planning on pasteurizing it by bringing it to 150 for an hour. I know that this will likely be better if poured in when I secondary, but am considering putting it in the primary after the wort has cooled. I also plan on using the zest (no pith) of the lemon and lime during the last 5 of the boil or at flame out. Will the pasteurizing method activate the pectin formation? Should I use this mixture in primary or should I wait until secondary? I don't have a base recipe to use quite yet but plan on developing one in the next few days. Any yeast suggestions?