I have 10 gallons of pale mild ale in the primary fermenter. I am thinking about adding some baked peaches to half of it in the secondary. Here are some questions:
How long should I let it set on the peaches? I’m thinking 2 weeks, but wasn’t sure if that was too long or too short.
Should I then rack to a tertiary fermenter?
I make a peach hefeweisen and leave the peaches in for 2 weeks. I would only rack to a tertiary if you want it to clear up. little peach bits will be floating around
When you do rack on to the fruit, be prepared for/leave a little room for the additional fermentation when the yeast get a hold of the new sugars. Two weeks sounds like a good amount to complete fermentation and absorb the baked peach goodness. Yes, I would rack again to get away from the settement, just be extra careful to stay clean and add a blanket of CO2 for protection. Just let it sit in the final long enough to clear some then package and enjoy!