Secondary w peaches and dry hop help

[kyleetrotter]

I'm planning on making a peach IPA w Amarillo, Citra, and Simcoe in the steep/whirlpool and then also dry hopping with those. I've never used peaches before so I'm not sure how they're going to effect my dry hopping process.

Planning on pitting the peaches and keeping the skin on and cutting into cubes and freezing until it's time for the secondary.

When should I be adding my dry hops? The same time I add the peaches? Before and then cold crash? After the peaches are done fermenting?

I'm leaning towards after the peaches are done so that I don't lose all of the dry hop aroma while the peaches kick it into a secondary fermentation.

Thanks for any help anybody can give!

 

[day_trippr]

fwiw, peaches are a ***** when it comes to sanitation, and the darned things pick up pretty much every rogue critter in the wild. Trust me - and all the friggin' spraying I do on my own peach trees.

As it happens, skinning them only increases the area available to the yeast, so I'd toss the skins and blanch the fruit before freezing. With luck you won't have a wild sour on your hands...

Cheers!

 

[rokfreek]

I have made a peach white IPA. I dice my peaches leaving the skin on. Then simmer in a pan for a few minutes to pasteurize and release some flavor and juices. I added the peaches and dry hop at the same time. For 7 days. There was no noticeable secondary fermentation from the fruit. I'm not too worried about losing hop flavor because I do want the peaches to come through as well.

This is one of my favorite beers and took gold in fruit beer last year in a local competition.

 

[kyleetrotter]

Thank you guys for the input! Really appreciate it!