I just racked 4 lbs. of blueberries onto a hoppy IPA I was brewing that had developed a stuck fermentation from lack of sugars. I understand that a new krausen will form, and I was also wondering about how the gravity will be affected by it? Anybody know anything? I am a novice at this, although I am as fascinated by homebrewing as anything I have ever found, and I am trying to learn it all as fast as I can.
What do you think you mean when you say, "developed a stuck fermentation from lack of sugars"? A stuck fermentation occurs when there is an excess of unfermented sugars that indicates the yeast failed to reach expected attenuation.
Adding fruit will add sugar and water to your beer. The sugar will ferment out and the water will dilute the beer. You'll end up with a drier beer than what the recipe called for but you'll also hopefully have plenty of fruit flavor to carry it along.