I brewed a Big Saison a few weeks back (switched to a new system and planned on a much lower efficiency so it's a thumper), OG: 1.068 currently floating in the 1.006 range, fermented with 3711 and an SRM of approx 3. I really want to add some blood orange pulp and rind to the secondary. Aside from knowing to remove the pith I am clueless as to the proper way to use fruit in a beer. I would prefer to not cook the oranges as to not change their flavor. So I guess my questions are: -How much fruit to use to get a moderate fruit taste that will not overpower the base beer -Does washing then freezing the fruit work to cut the risk of infection to negligible -I assume since the yeast eats Monosaccharides that the pulp will spark a small secondary fermentation. Ideas on flavors associated with fermented blood orange. Any advice is appreciated!