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jrhopkins

Second Round Krausen??

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I'm trying a Velvet Velociraptor for #3 batch.  After a week of primary fermentation, I added pureed fruit to the wort - gently and quickly as advised on this community.  As soon as I did it, the wort bubbled up vigorously and almost immediately went back into high krausen state.  I'm monitoring it and everything seems to be under control but there is now a layer of foam or trub on top (similar to high krausen).  Wort temp is a nice 68 F...

 

Is this repeated foamy layer normal?  What should I watch out for going forward to make sure the batch doesn't get compromised?

 

Thanks!

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You fed it sugar so it started fermentation again. Normal.

Is that going to affect the ABV? How do I account for added sugar in ABV calculations? I have the OG taken before I pitched.

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Yes, it will. A can of Oregon fruit will raise a 5% beer to 5.2 or 5.3%

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