Changes

:<nowiki>*</nowiki> Contact time is for mixed fermentations with [[Brettanomyces]]. Kettle sours or beers that do not contain live ''Brett'' 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. Beer characteristics such as abv, flavor, acidity, etc. should be taken into consideration when considering how much fruit to add.