Originally Posted by h1tman
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.
If your beer went from 1.075 to 1.020, your attenuation was approx 72%, with an ABV of over 7%, so I would think that yeast was just about finished anyway. You may have been able to coax a bit more fermentation out of it. What kind of yeast did you use and how long was it in the primary?
I wouldn't expect much of any activity in the secondary, since it was pretty much fermented out already. I wouldn't worry about off-flavors, either. I don't understand how you could get off-flavors from the yeast not fermenting the fruit.