Funny...I was going to ask about figs, too, and here's a thread all ready to go.
Anyway, Charlie, since you've done this before....
I have a fig tree in the backyard of the house I bought a year ago. I've been checking it every couple weeks or so, and it's now got hundreds of little green figs on it (bigger than marbles, smaller than ping-pong balls). They are all very hard and green still, so I've done some research on when I should pick them and think I'm ok there.
I, too, was thinking of blending them up, freezing them, and then adding them to the secondary (gonna make a porter - 5 gallons). Question is...Do I need to peel them? Does the skin add bitterness?
And hey, since you're the pro, any other advice would be great. This is my first time.