Wow, I'm glad you came here. Truthfully, the conflicting advice you got was pretty much all bad. Aside from using a secondary to rack your beer onto fruit or to age a very strong beer, you do not want to use a secondary. It's outdated inferior advice from the early days of the homebrew revolution. If you rack a beer to secondary too soon, you are removing the beer from most of the yeast - this can and will cause a beer to not ferment completely, leaving it too sweet and giving off bad flavors and aromas in some cases. So why do it? Answer - don't. Welcome, and don't be afraid to ask for any help you need !How do you use fruit in beer? I ike a good beer and have tried a strawberry flavored beer but hated it. Never tried that again.
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Using fruit is a situation where I do use a secondary. I transfer from primary after fermentation is done, racking to secondary onto whatever fruit puree I'm wanting, and wait a couple weeks then package (verifying FG of course). Whole fruit leaves a ton of pulpy 'goop' behind that is a racking nightmare. Strawberry just doesn't translate to beer IMO - the flavor just gets lost compared to other fruits.
EDIT - Cherry, raspberry and blackberry are examples of fruits that do translate well to beer.