When do I add cherries?

[darkalex]

Hey Gang,

A few weeks ago I intentionally soured a Brown Ale. I am going to try calling it a Belgian Specialty. Once primary was complete (on WLP001) I racked the beer onto 1 oz of medium toast French Oak cubes, a package of Wyeast Roeslare blend, and sour cherries (1.25kg/2.7lbs.) I wanted to add more cherries, but with remaining primary yeast in suspension I was concerned about blow off… This bit me in the ass in the past and I really didn’t want to mess up this batch. Now I have a happy pellicle. Is this a bad time to add the remaining cherries (another 1.25kg/2.7lbs??) Once the pellicle forms, would oxygen exposure via the cherry addition lend more vinegar character.

Thanks!

Alex

[Quin]

You don't want to disturb the pellicle. The brett makes the pellicle to prevent acetobacter from taking over.

I believe in traditional lambic fruit is added after the second summer of aging (so much later in the process).

[darkalex]

SIR YES SIR!