Hello all. I’m still somewhat of a newbie at homebrew. I have about 6 brew sessions under my belt all extract at this point. I recently wanted to brew a blood orange IPA. I took my best recipe thus far (Northern Brewer’s “Fresh Squished IPA”) and brewed it last Saturday. All is looking well. At this point I am going to add the blood orange purée sometime during the final half of fermentation, As a starting point I was thinking of adding 1 cup of purée for each gallon (total of 5 cups for my 5 gal brew) and crashing the temp down to 55 to ensure the yeast would not consume the sugars. Looking for some thoughts and advice. Thanks in advance.