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 some brewers find that sanitizing fruiting vessels isn't always necessary for mixed fermentation sour beers since they provide an environment that only allows ''Brettanomyces'', ''Pichia'', sometimes brewers yeast, and some lactic acid bacteria to live (which are already in the beer). Growth of other unwanted organisms such as enterobacteria and most wild yeast is extremely unlikely due to the low pH and ethanol. Sanitizing should not be skipped if the brewer wants to reduce the risk of an unwanted strain of ''Brettanomyces'' or lactic acid bacteria from affecting the sour beer, although this potential still exists if the fruit itself is not pasteurized (most mixed fermentation sour beer producers do not pasteurize the fruit, see [[Soured_Fruit_Beer#Refermentation|Refermentation below]]). Sanitizing the fruiting vessel is generally good practice if adding fruit to a kettle soured beer that does not contain living ''Brettanomyces'' since unwanted ''Brettanomyces'' or a [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|diastaticus]] strain of ''S. cerevisiae'' could cause over-attenuation in a kettle soured beer. Some commercial brewers may be required to sanitize their fruiting vessels in order to meet their local governmental regulations. Thorough and effective cleaning for all equipment should never be skipped <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2528969230464609/?comment_id=2529640763730789&comment_tracking=%7B%22tn%22%3A%22R%22%7D Gabe Slagle. Milk The Funk Facebook group thread discussion on government regulations for sanitizing equipment. 02/24/2019.]</ref>.