tertiary required for fruit beer?

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mcgeeman

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Im bottling the beer. Should i transfer the beer to a tertiary carboy to guarantee the sugars have fermented without getting any more raspberry flavour or can i just add priming sugar and bottle it?
 
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I take it this has been in a secondary sitting on raspberries for some period of time?
If you are sure that the secondary fermentation that most likely kicked in when you added the fruit is over( which you can tell in all the usual methods) then no need to move it to another fermenter. Just go to your bottling bucket.
 
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