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This "Contact time" in the table below 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. 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 deciding on an amount and contact timeconsidering how much fruit to add. Don't be afraid to experiment outside of these guidelines.
:<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. The base beer's characteristics such as abv, flavor profile, acidity levels, etc. should be taken into consideration when considering how much fruit to add.
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==Amount Suggestions==
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Click here and comment on the MTF thread to add your recommendations to this wiki!]
{| class="wikitable sortable"
|-
! Fruit !! Juice !! Concentrate !! Purée !! Dried !! Whole !! Contact Time* !! Notes
|-
| Tart Cherry || 12-24 fl oz/gal || || 0.5 lb/gal <ref name="MTF_Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Conversation on MTF about adding fruit to sour beer. 10/23/2015.]</ref> || || 1-2 lbs/gal || 3 weeks juice/6-8 weeks whole <ref name="MTF_Thread"></ref> || Optional: leave pits in for some or all fruit.
|-
|}
==See Also==