Originally Posted by mposey34
Havent looked into this, can you tell me more?
I should have been more specific, I add pectin enzymes.
When making beer with fresh fruit, you will need to beak down the pectin that is naturally found in the fruit or the beer will likely have a hazy or cloudy appearance. Fortunately, this is an easy process that involves simply adding specialized pectic enzymes to the beer fermenter and the problem is solved.
have pectin haze unless you heat the fruit above 150F. Adding the enzyme prophylacticly won't hurt your beer. If pectin is present the enzyme will eat it; if not, it will drop out. It's really cheap too.
Also I'd highly suggest to crush/puree and freeze your fruit first though. It breaks down the cell membranes and lets more flavor out.