When to add fruit to my sour?

[toejam]

Hi all,
I have a lacto soured beer that I pitched a vial of Brett into a year ago. It is now down to about 1.005 and I think it is ready for the cherry addition. My question is do I just pitch the cherries directly onto the pellicle or should I rack the beer from the pellicle and then pitch?

thanks for your help.

 

[505-Brewer]

I would rack it onto the fruit in a new carboy and then purge the headspace well with CO2.

 

[sweetcell]

either technique will work. one way or another you'll be introducing a little O2, so purging with CO2 is a good idea if you can (but don't panic if you can't). the pellicle will reform, if needed, although in my experience the brett will kick up a fermentation in about a week and that will disturb the pellicle anyways.

 

[toejam]

Thanks for the replies, I appreciate your help

 

[CA_Mouse]

A pellicle is usually signs of O2 being present. I've only had one pellicle in 3 years. I've generally put my fruit into my carboy and then purge with CO2. I'll rack my clear beer onto the fog shrouded fruit and give it a final shot of CO2 after the beer is in the carboy.