About 70 days ago I brewed a beer which was fermented with German ale 1007, WLP650 B. Bruxellensis and some yeast which I cultured from a bottle of Sofie (Goose Island). I racked this beer to a secondary fermenting vessel after about 30 days, because I needed the yeast for another brew
Three days ago I decided to use this beer to make a fruit beer with rhubarb and white grapes, so I added the fruit to a clean fermenting vessel and racked the beer onto it. I left all the trub and yeast behind. Because there was a small pellicle on the beer and some airlock activity every three to four minutes I assumed that there where enough viable yeast cells in suspension to ferment the fruit.
Now it's three days later and there are still no signs of visible fermentation other than some airlock activity every three to four minutes. Looks like nothing has changed...
Since I don't have much experience with Brett beers and fermentation of fruit I don't know what to expect. Should I start to get worried and perhaps add some fresh yeast or should I sit back and relax?
Three days ago I decided to use this beer to make a fruit beer with rhubarb and white grapes, so I added the fruit to a clean fermenting vessel and racked the beer onto it. I left all the trub and yeast behind. Because there was a small pellicle on the beer and some airlock activity every three to four minutes I assumed that there where enough viable yeast cells in suspension to ferment the fruit.
Now it's three days later and there are still no signs of visible fermentation other than some airlock activity every three to four minutes. Looks like nothing has changed...
Since I don't have much experience with Brett beers and fermentation of fruit I don't know what to expect. Should I start to get worried and perhaps add some fresh yeast or should I sit back and relax?