This is the first beer I have put fruit in and also the first beer I have seen something funky on the top.
what do y’all think?
It’s a 100% Vienna malt all grain
It was in the primary for 9 days and the racked on top of fresh purée of strawberries, campden tablets, and k sorbate.
the picture is 2 days on the fruit.
SAfale s-04 is the yeast used and kept in a temp chamber at 68F
Thanks for any input.
