permo
Well-Known Member
I have a belgian imperial stout with WLP500 that clocks in at about %9 ABV. YEsterday I racked this onto 4# frozen blackberrys that I purreed with 1 bottle of merlot.
I racked the beer onto the fruit while it was still quite cold
24 hours later I was expecting a bit of a fermentation, but there is no activity. I have nothing but time here and the beer is sitting at 62 degrees for long term aging.
I am wondering if I should just let it ride for 2-3 months like I planned and hope it ferments the remaining sugars from the fruit or if I should rouse the belgian yeast up and warm up to 75 or so?
I racked the beer onto the fruit while it was still quite cold
24 hours later I was expecting a bit of a fermentation, but there is no activity. I have nothing but time here and the beer is sitting at 62 degrees for long term aging.
I am wondering if I should just let it ride for 2-3 months like I planned and hope it ferments the remaining sugars from the fruit or if I should rouse the belgian yeast up and warm up to 75 or so?