Changes

"Contact time" in the table below is for mixed fermentations with [[Brettanomyces]]. Kettle sours or beers that do not contain live ''BrettBrettanomyces'' can have a much shorter fruit contact time (generally 1-2 weeks). All contact times are assumed to be applied in secondary, and at the end of aging. Keep in mind that this is just a general guideline for usage amounts. Brewers should consider their base beer's characteristics such as abv, flavor profile, acidity levels, etc. when considering how much fruit to add. It is common for lambic brewers to age much higher fruit to beer ratios and then blend back with unfruited lambic to the desired g/L amount. If you are really trying to nail the perfect fruit amount, applying this sort of technique could be useful (assuming you have suitable beers around to blend back). This will allow you to try different blend ratios to determine the appropriate amount of fruit for your beer and desired outcome. In regard to fruit ratios, Belgians calculate fruit ratios by : Fruit ratio (g/l) = (KG of Fruit / (KG of fruit + liters of beer))*1000 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1186714508023428/?comment_id=1186801048014774&reply_comment_id=1187308741297338&comment_tracking=%7B%22tn%22%3A%22R2%22%7D MTF Facebook comment from Raf about fruiting ratios]</ref>.