stilll cloudy

Ok, I know this has been asked and replied to before.
I made a magic hat #9 clone three weeks ago. After 2 weeks the beer had finished and cleared nicely so I racked it to secondary and added 3# of Oregon apricot puree. One week later it still looks like it did the day I added it. Super cloudy . Should I wait or will cold Crashing clear this up. I have never made a beer with any kind of fruit added to it.

Never worked with that kind of fruit before, but cold crashing should help. Good luck!

unionrdr said:

I was thinking that it started fermenting again with the fruit addition.

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+1. Leave it be for a while to make sure it is finished. The fruit would have added more sugar.

let it wait. Another 3 weeks. Cold crash if you want after that. But do at least 1week if you do before you bottle.

Let me know how it works out and what you did. I can't get any flavor from my fruit added.

I just checked it again. And I am going to leave it for another week. There was alot of tiny bubbles rushing to the top. So I guess a small amount of fermentation started again.
Like I said I had never added fruit to a beer before and was unsure what to expect from it. But I from what I had read the norm was to leave it for a week and then bottle, but I guess my beer is not normal..lol
Thanks everyone for the replies.

If it's been three weeks and it hasn't cleared up, I've found that gelatin works brilliantlyfor clearing.

goetzUM said:

If it's been three weeks and it hasn't cleared up, I've found that gelatin works brilliantlyfor clearing.

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I read that is was 3 weeks from start, but only 1 week from the last sugar addition (fruit).

Leave it to finish and clear.

Calder you read correct..brewed 3 weeks ago ..2 weeks primary ..1 week secondary on fruit.
I will definitely leave this for at least another week and see where its at then.
Again thanks to everyone that replied and offered insight.

3 pounds of apricot puree? this might thin your beer out some but i have not seen your grain bill so maybe you factored that in.

Well I didn't think 3# of puree would thin it out since it was for flavor. I cant remember wherei got the recipe from but that's what it called for.
Grain bill is..
9.5# British pale malt
1.75# 2- row
.25# crystal 60

Billybrewer09 said:

Well I didn't think 3# of puree would thin it out since it was for flavor. I cant remember wherei got the recipe from but that's what it called for.
Grain bill is..
9.5# British pale malt
1.75# 2- row
.25# crystal 60

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fruit puree is sugar and sugar is food for yeast. that grain bill would have an OG of around 1052. add 3 pounds of puree (sugar) and it jumps to an OG of around 1075. i know you are adding it to the secondary but the yeast are there, munching away. i could be wrong but this is how i understand it to work.

eastoak said:

fruit puree is sugar and sugar is food for yeast. that grain bill would have an OG of around 1052. add 3 pounds of puree (sugar) and it jumps to an OG of around 1075. i know you are adding it to the secondary but the yeast are there, munching away. i could be wrong but this is how i understand it to work.

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The puree is not pure sugar. Looking at the specs for the stuff, it has 7.9 grams of sugar per 100 grams. Therefore 3 lbs of puree (1360 grams) will have 108 grams of sugar, or about 4 ounces. In 5 gallons that will effectively raise the gravity by .002 to .003.