Thirsty Mallard wrote: Do you think that's too much?
It really depends on what your looking for in your final product. I've brewed with Oregon fruits a lot and I've had varying results based on my procedures. My standard method now is to use just one can and rack on top in the secondary and then reduce my temperature and lager on top of the fruit. After a week or so I transfer to my keg and serve. I get really good results this way.
Just keep in mind that the bulk of the fruit will settle out. I find that if I rack off of the fruit pile in my secondary, the fruit profile in my final product is mild and a bit more background. My favorite pint is usually the last one out of the keg. The last pint is usually much stronger in flavor and carries a lot more fruit and fruit character into my glass, well...cause it has more fruit in it. I used to rack cleanly out of my secondary and serve out of a bright tank to leave as much "pulp" behind as possible, but it was never exactly what I was looking for.
My favorite method now it to rack into my serving tank, picking up about half of the fruit off the bottom as well, and then I roll or disturb my keg before pouring. Just a thought.
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