Sour honey, raspberry wheat.

[Conrad1]

So I brewed a wheat beer several months ago. It was 1.045 and it fermented too cold I think because it put off some terrible sulfur smell. It has dissipated after a couple months but still has a unpleasant smell. So I decided to add 1l of raw buckwheat honey and 4.5 lbs of raspberries to maybe cover it up. I added Wyeast pediococcus and a bottle dreg of brett Trois. All I can smell coming out the airlock now is raspberries.

 

[Conrad1]

So should I keep the fruit in for the whole 6-12 months or rack it off into a tertiary at some point?

 

[Conrad1]

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[Spelaeus]

I find that this forum is generally pretty slow to respond. I'd answer your questions if I had the experience. That carboy is a beautiful thing, though.

 

[UWDawg13]

I have absolutely zero experience in this kind of thing but I would guess you'd want to take it off the fruit at some point. No idea on timeline, but thought I'd add my half a penny and get it up towards the top of the timeline for you too.

Hope someone smarter than I can chime in with a real answer. Will follow to see how it turns out.

 

[MileHighBrewer]

Keep it on the fruit until you're ready to package, if you rack to tertiary you'll lose some of the fruit character