I want to make a peach Vienna lager and was wondering when would be a good time to add the fruit to it? I plan on doing a primary fermentation for 14 days at 48f then a secondary fermentation for 30 days at 35f and a tertiary fermentation for 60 days at 30f... what do you guys think?
Not sure what you ferment in, but are you planning to move the beer that much? That seems like a lot of moves....
Primary seems OK but between primary and lagering (your secondary fermentation), you need a diacetyl rest. You need to raise temp to 68-70 for a few days to make sure the yeast clean up after themselves.
If it were me, I would think you would...
1. Primary ferment at 48F for 5-6 days, or until fermentation slows a bit.
2. Raise temp slowly by 2-3 degrees per day until you hit 68-70F and let it sit for a diacetyl rest for 3 days.
a. Optional - perform diacetyl test to make sure the yeast are done.
3. Add your fruit at this point. I typically do 2 weeks for fruit additions.
4. Crash and do your lagering phase (what you called a tertiary fermentation) at mid 30's.
My question would be what do you ferment in?