Fruit Beer: Rock the Carboy?
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I recently brewed a blackberry wheat ale. Yesterday, I racked into secondary and added a can of Oregon Blackberry Puree. Now, a day later, fermentation has restarted. There is a 1/2 inch of foam on top and the lock is bubbling at a rate of 1 bubble per 8 seconds.
In searching the forums, I came across the advice to gently rock the carboy once a day while you are dry-hopping. Should I rock my carboy to mix the fruit, or leave it alone as it ferments?
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