Originally Posted by BeerAg
What I would like to do is create a true fruit lambic, where I drop in a pile of fruit sometime during the fermentation and get the bugs going again.
My fear is that I will either 1) wait too long, and the yeasties will be dormant and will not ferment the fruit sugars; or 2) not wait long enough, and the flavor profile will be whack, as the yeast didn't have time to clean up the off flavors.
Not a problem. Even if the ferment has finished months ago if you drop in new sugars the yeast and other bugs will quickly start back up and ferment them.
Now while it is advantageous to leave a beer in the primary for sufficient time for the yeast to clean up off flavors it will also happen in the secondary as plenty of yeast remain in the beer during the transfer.
It really is quite difficult to screw up beer. I'm not saying its easy to make incredible beer but it is easy to make good beer.