Changes

In general, the fruit is added to a new vessel of some sort, and the beer is gently transferred to this new vessel to rest on the fruit for the determined re-fermentation time. Some homebrewers will also dump fruit directly into the primary fermenter itself. This can be a challenge in regards to minimizing oxygen due to splashing and physically getting fruit into certain types of fermenters such as glass carboys that have a small opening. For homebrewers, vessels such as plastic buckets are a good option because fruit can easily be added and removed afterward. When racking beers to another vessel, the vessel should be purged with CO2 if possible, although this isn't always necessary (if the beer does not seem to contain a lot of acetic acid or ethyl acetate, purging the oxygen may not be needed). The vessel should be cleaned and sanitized beforehand, although for some brewers sanitizing tanks isn't always necessary for mixed fermentation sour beers since they are an environment that environment really only allows ''Brettanomyces'' , ''Pichia'', sometimes brewers yeast, and some lactic acid bacteria to thrive live (which are already in the beer). there Sanitizing should be about done if the brewer wants to reduce the risk of an unwanted strain of ''Brettanomyces'' or lactic acid bacteria from affecting the sour beer.