JacobS

Recipes 

It's an Old Bruin Basse. You are fine with that much headspace. As stated before in the first 24hrs the fermentation of the cherries should produce enough CO2 to displace any O2.

Relax all is good

__________________
In Primary: KSS-Fool's Folly

In Secondary:Old Croaker Imperial Stout

Long Aging: Old Bruin, Flanders Red Ale, Flanders Pale Ale, Wheat'n'Peach, TC- Aged Amber, TC-Aged Pale Wheat, pSaison Historiq, Black Bretty, Flanders Red Rye

On Tap: TC-Red Headed Stepchild, TC-Saison v4, TC-Misty Moorings,

Bottled: Thunderhead Imperial Stout, TC-Three Weissmen

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Calder

Recipes 

1) Leave as is, it should be fine if you don't go opening the thing and allowing O2 to displace the CO2.

2) If you add fresh wort, do NOT add fresh yeast. It will just go to work on the sugars from the cherries that you want the Brett and critters to work on. You will have plenty in there to work on the new sugars.

3) Do not aerate. As someone said, it is just for yeast reproduction, which is long gone.

TristanLowery

Recipes 

Thanks, all. Good ideas and reassuring answers.

Here's what I did. I brewed a small "top-up" batch based on the original recipe two days ago, followed standard aeration practice and pitched a small but sufficient quantity of S-04 I had lying around. The beer is now in primary in a separate 3-gallon carboy. So I've got that now if I need it, but I'm going to hold off adding it for now, and will do so only if needed. I've also got a session-strength sour brown igoing now, so maybe I'll just add it to that instead.

There's still no sign of a pellicle on the Kriek batch, so yes, I think I'm good. There had been a particularly nasty one on it before I racked it onto the cherries, so I'm sure a new one would form under oxygenated conditions. So I'm keeping an eye on it for now and letting it go. I've got a few months to go and no plans to open that airlock!

Thanks again.