Was at my LHBS this weekend, and I noticed they have 3# cannisters of Grapefruit puree. Immediately I thought of grapefruit sculpin (of course) and was curious if anyone has had success with using this in a beer.
My only concern involves the acidity factor from the puree itself. I obviously wouldn't be adding this until a secondary fermentation, but did not want a "sour/acidic" note from the puree to come through in the base beer style I was planning (IIPA). Any thoughts, recommendations?