So this is my first attempt at adding fruit to my beer and I have done some searches but it seems that the advice is all over the place so I'm looking for some fresh suggestions.
I added blackberries to my blonde ale as fermentation stopped (OG 1.046 and FG 1.010) 48 hours ago. Today many of them have floated to the top and there is new activity in the airlock.
I was kind of hoping the fermentation wouldn't pick back up with the fruit sugars since I had carefully racked over to a carboy leaving behind most of the firmly packed nottingham yeast at the bottom... Obviously that was wishful thinking.
Should I add a campden tablet (never used them, would need to buy some tomorrow)? Cold crash it? Leave it alone? Do something else?
The blackberries were picked fresh, washed, frozen, then added to the beer a few days later (I have read that the alcohol in the beer would most likely keep the nasties out, maybe that was a mistake too?)
I'm also reading that the blackberries will make it tart and adding sugar is an option to offset this...
Any advice is appreciated. Help me save my beer!
I added blackberries to my blonde ale as fermentation stopped (OG 1.046 and FG 1.010) 48 hours ago. Today many of them have floated to the top and there is new activity in the airlock.
I was kind of hoping the fermentation wouldn't pick back up with the fruit sugars since I had carefully racked over to a carboy leaving behind most of the firmly packed nottingham yeast at the bottom... Obviously that was wishful thinking.
Should I add a campden tablet (never used them, would need to buy some tomorrow)? Cold crash it? Leave it alone? Do something else?
The blackberries were picked fresh, washed, frozen, then added to the beer a few days later (I have read that the alcohol in the beer would most likely keep the nasties out, maybe that was a mistake too?)
I'm also reading that the blackberries will make it tart and adding sugar is an option to offset this...
Any advice is appreciated. Help me save my beer!
