phyfe99 New Member Joined Jun 19, 2011 Messages 2 Reaction score 0 Location Waltham Jul 14, 2011 #1 Should I be stirring or agitating the secondary at all while aging on fruit? Or just let it sit?
weremichael Well-Known Member Joined Feb 12, 2006 Messages 262 Reaction score 17 Jul 14, 2011 #2 Let it sit. You don't want to oxygenate your beer so that acetobacter can turn it into vinegar.
R RiverRat280 Well-Known Member Joined Aug 29, 2009 Messages 63 Reaction score 0 Location Eugene OR Jul 19, 2011 #3 Let it sit. So long as your talking about a sour with bacteria it may take a few months to do its job but I wouldn't stir it and add all that oxygen.
Let it sit. So long as your talking about a sour with bacteria it may take a few months to do its job but I wouldn't stir it and add all that oxygen.