I have an English pale ale that I could not get below 1.020... I kegged and force carbed, it tasted worty. Its was good, just needed to ferment out. So I transferred to a carboy let it sit for 24 hours and pitched the Roeselare blend from whyeast. A couple days later I added some dark cherries(no pits). Where do I stand. do I need to reck of the cherries?
can it sit for a year? If the FG Drops to 1.000 can I keg it or is the yeast still working, well it be sour?
First time using bugs. If I use my glass wine thief to get samples for testing, what cleaning treatment will insure I don't contaminate other batches?