When making a fruit beer do you add it to the boil or in the fermenter or something else entirely? Also do you use actual fruit, or purée, or juice? Beginner looking for any tips on fruit beer at all. Thanks!
-Bathman
The common wisdom I have read on these forums is to sanitize the berries, crush them and add them to the secondazry. The reason usually given is to avoid the fruit from being coated by the yeast cake at the bottom of the fermenter.
