Racking a kettle sour on fruit, technique? time? Tips?

[mindless2]

Hey fellow Brewnosers,
I'm about to brew 10ga of saison.
I'll be splitting the batch a kettle souring half and racking onto fruit in the secondary.
This is the first time doing a kettle sour.
I was thinking I'd let it sit about 48hrs.
(I will use a combination of wyeast Belgian saison and wyeast farmhouse in each)

My questions...
How should I add my fruit? Frozen or should I raise the temp to sterilize or are both good options???

I have both glass carboys and bucket fermenter. I like the glass but it's harder to add fruit...
Any opinions??

Lastly once on the fruit, how long should it sit on the fruit? 3 weeks good? Or longer?

Any other good tips??

Thanks!
Todd

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[Jimmy]

Individually Quick Frozen (IQF) fruit is the easiest option - no need to sterilize.

For my raspberry Berliner Weisse, I did 5 days on the fruit; after that I wasn't getting anything noticeable from it.

[mindless2]

Awesome I'll give it a whirl, thanks!

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[MitchK]

do I absolutely have to rack onto the fruit? Would I somehow destroy my berliner weisse if I just dumped the fruit in like I'm dry hopping in primary?

[Jimmy]

do I absolutely have to rack onto the fruit? Would I somehow destroy my berliner weisse if I just dumped the fruit in like I'm dry hopping in primary?

That's what I do.

[LeafMan66_67]

I put the IQF fruit (thawed to room temp) into my primary as well. Used to rack in top of fruit in secondary, just cut out a step.

[jacinthebox]

I also add fruit to the primary..

[MitchK]

Awesome. I'm gonna taste my first Berliner weisse today and then decide whether it is getting fruited or not.

[oceanic_brew]

I've been buying bags of frozen raspberry from Costco. I always heat them to 170 for 15 mins before adding them but my house fills full of delcious raspberry aroma. I would rather just add them but I'm fearful of infection. As far as I know freezing doesn't completely kill all microbes.

[LeafMan66_67]

I've been buying bags of frozen raspberry from Costco. I always heat them to 170 for 15 mins before adding them but my house fills full of delcious raspberry aroma. I would rather just add them but I'm fearful of infection. As far as I know freezing doesn't completely kill all microbes.

I think that you will find that the IQF berries from Costco and other stores are safe to use as is.

[know1]

I added a bag of frozen cherries to a kettle soured hefe. I added a couple splashes of vodka after a partial thaw/crush while still cold for good measure. tasted great after two weeks going into the keg