Sourvisiae, fruit and vanilla additions

[Rob2010SS]

Good morning.

We brewed a sour beer using sourvisiae and we added fruit puree which restarted fermentation as planned. We then added vanilla from Beanilla into the tank while it was fermenting. 2 separate readings, 2 days apart and it looks like it's done, however, still got foam on top of the beer in the tanks.

Safe to cold crash do we think given the 2 separate readings being the same?

EDIT: I describe it as "foam" intentionally as it doesn't look like krausen.

 

[Jag75]

How long has the fruit puree been in ?

 

[Rob2010SS]

About a week now.

 

[Jag75]

About a week now.

I think your good to go. A week is about what I go with fruit . Sometimes I'm more cautious when bottling not kegging.

 

[Rob2010SS]

I think your good to go. A week is about what I go with fruit . Sometimes I'm more cautious when bottling not kegging.

Thanks. That's what I started as of this morning!