Stirring the secondary?

[Potamus]

I'm planning on making a raspberry wheat using a 49 ounce can of puree. It's my first time using fruit in the secondary, and I was planning on putting the puree in, racking the beer on top then letting it sit for about two weeks.

It never occurred to me to mess with it during that time, but I recently read that some people regularly stir the puree while it's fermenting to get all the flavor from it. Is that necessary, or just an invitation for oxidation and infection?

 

[jonnyp1980]

Typically the thought process goes like this in my experience and just looking at threads like these. The more you mess with the beer in your case opening the fermenter and stirring the beer you risk infection. Two you took the chance and sanitized then stirred away if you introduce any o2 in your beer it's possible to oxidize it. So in short in my phone text to you. Be careful sanitize anything your beer touches and don't stir to hard good luck and post pics of your finished beer!

 

[SteveHeff]

I would go with the no-stir approach. Just make sure that puree is as broken up as possible before you rack the beer on it. Let nature do its thing. I'm certain you'll still get a pretty good flavor kick from that puree.

 

[kh54s10]

If you ever stir anything in your beers after fermentation, do it very gently. The more you slosh or even disturb the co2 above the wort the bigger the risk of oxidation.