rwashko
Member
I have a blackberry porter sitting in secondary right now. Per the recipe, I added quite a bit of pureed fruit in the secondary along with the original beer. There is a good inch and a half of fruit sludge on the bottom of my carboy. My concern is that when I move to a bottling bucket, I'm going to stir up some previously inaccessible sugars and I'll end up making some bottle bombs. Anybody have any experience with this?