I'm looking for a quick bit of advise.
I'm making the Black Forrest Stout from Jamils Brewing Classic Styles
The base beer was almost completely fermented out down to 1.020 from 1.075 so I thought it was time to rack the beer on top of some sour cherries.
The cherries were hand picked months ago off a cherry tree at my brothers so I thought I should pasteurize. I brought the cherries to around 180 for 10min.
My wife was in hurry to use the kitchen so I ended up racking the Stout on top of the cherries while the cherries were still well above 100*F.
It's been around a day with no activity in the secondary. Should a pitch another yeast or wait? I'm also kinda worried about getting off flavors from the dead yeast sitting the bucket.
Any thoughts are appreciated.
later
seth
I'm making the Black Forrest Stout from Jamils Brewing Classic Styles
The base beer was almost completely fermented out down to 1.020 from 1.075 so I thought it was time to rack the beer on top of some sour cherries.
The cherries were hand picked months ago off a cherry tree at my brothers so I thought I should pasteurize. I brought the cherries to around 180 for 10min.
My wife was in hurry to use the kitchen so I ended up racking the Stout on top of the cherries while the cherries were still well above 100*F.
It's been around a day with no activity in the secondary. Should a pitch another yeast or wait? I'm also kinda worried about getting off flavors from the dead yeast sitting the bucket.
Any thoughts are appreciated.
later
seth