I have just made a Berliner Weiss, which is a sour beer recipe from the April/May issue of Zymurgy. I soured the beer using a sour starter pre-fermentation. I decided to bottle half of the beers, and send the other half into a secondary fermenter to add in some fresh fruit. I bought some delicious strawberries from the farmers market, froze them to kill off harmful bacteria, and added them into the fermenter.
Anyway, it has been 2 days now and I have not seen any fermentation taking place. I thought the sugar from the strawberries were fermentable, but I dont know. Do I need to re-pitch some yeast to get things going?
Any comments/ideas would be greatly appreciated. Thanks!