I previously brewed a Blood Orange Hefeweizen, and racked it on to 3# of blood orange puree in a secondary fermenter. The beer came out amazing. I am going to be brewing this again tomorrow, and have a quick question. I have switched from using a glass corboy for fermenting to a 60L Speidel. If I am able to add the puree to the Speidel as fermentation is winding down, with out spashing (ie: putting a sanitized hose on a funnel and putting it below the surface), could I just go ahead and add the puree in the primary, or would it still be best to rack it into a 5 gal carboy with the puree. I’m just wondering if it would help prevent possible contamination, or if it would have some negative effect on the finished beer by adding it to the primary just before it finishes up.
Fruiting in secondary glass carboys is probably the only thing I use glass carboys for any longer aside from small batch souring. If you have co2 you can purge the secondary but if you can’t and you rack carefully the yeast will scavenge most of the o2.
I normally just add fruit to my speidel as part of the primary once fermentation has slowed or stopped.
I’m pretty sure this is how I am going to do it. I can get the puree in without having to move the fermenter or splashing the beer as it goes in. It will also save me some time since I will be either doing it in the early morning before going to work, or late at night when I get home. And, it’s one less thing to clean 
I guess my biggest concern is that you are going to have double the mess when you rack (yeast cake and fruit). I have had to use a tertiary vessel a few times with fruit because the fruit doesn’t settle out like yeast and hops do usually.
Good point. I haven’t had an issue but I have never used more than 3 lbs and do an extensive cold crash. Tomorrow I will be transferring to a secondary when adding fruit purée only because I plan to reuse the yeast.