Green Apple Hefe, need a little advice please

[7ways]

The beer is almost done. I put 3 cored and peeled granny smith apples in the mash, which I think really farked with my pH (which I forgot to check) and caused my efficiency to drop to 65% (I normally get 75-80% batch sparging). Lesson learned.

Anyway, I am going to split the batch, adding more granny smith apples to half of it. I have read many posts here about using apples in secondary, and none of them mention something I think might be important: how long to leave the beer sitting on the apples?

Thanks in advance.

 

[Natethebrewer]

Most fruit beers are left on the fruit for a few weeks. I know from experience fruit has a strange way of fermenting.
I brewed a Belgian watermelon pale ale that took way longer than it should have.
I'd try 2 weeks at least.
Could you blend granny smith cider (or prime with it) to incorporate that flavor into a beer?

 

[7ways]

Thanks Nate.
I probably could blend with some cider, but I'm trying to keep it purely beer except for fresh apple additions. 2 weeks seems reasonable. I have done this before with other fruits, but I didn't know if apples have their own special properties/problems. Anyone have apple experience they can share?