I'm working on a peach Kolsch. The unflavored base beer is in the fermenter right now bubbling away. I've done some research as to how much puree to add and I have a general consensus of 1 to 2 lbs per gallon should be good especially since peach doesn't have a strong flavor.
I've killed many a beer by overdoing flavor additions after primary fermentation. I'm considering adding the puree in stages. For my 2.5 gallon batch, adding 1.5 lbs of peach puree after primary fermentation is done, waiting 4-5 days, tasting it, and adding more if the peach flavor isn't strong enough.
I've need read about anyone adding fruit puree in this staggered fashion, but can't think of any reason that it wouldn't work just fine. Does anyone have any experience doing it in this way? TIA