I am brewing a catharina sour that I’ve made a few times before. I usually make and pasteurize my own raspberry purée from frozen raspberries and it is pretty reliably good. This time I made a split batch—half of the beer went on raspberry and half on a canned apricot puree that I bought from my local homebrew shop.
With the raspberries, I’m used to seeing a line of yeast descend slowly through the fruit over a few days from racking... or at least that’s what I think is happening as the fruit discolors somewhat from the top down. And that’s happened in the two weeks that the beer has been on the raspberries (see attached photo with what was formerly very red raspberry purée on the bottom).
But the apricot purée isn’t doing the same thing (see attached photo) and honestly looks about the same now as it did two weeks ago when I racked on to it. The line of discoloration doesn’t seem to be descending through the purée. Does this mean it’s not fermenting? Fermenting very slowly? Something else?
Thanks!
With the raspberries, I’m used to seeing a line of yeast descend slowly through the fruit over a few days from racking... or at least that’s what I think is happening as the fruit discolors somewhat from the top down. And that’s happened in the two weeks that the beer has been on the raspberries (see attached photo with what was formerly very red raspberry purée on the bottom).
But the apricot purée isn’t doing the same thing (see attached photo) and honestly looks about the same now as it did two weeks ago when I racked on to it. The line of discoloration doesn’t seem to be descending through the purée. Does this mean it’s not fermenting? Fermenting very slowly? Something else?
Thanks!