This is my fourth brew, but my first adding fruit. Using the NB Raspberry Wheat kit, but I want to flavor with real raspberries as opposed to the extract.
Brew day was last Wednesday, and primary fermentation in 6.5gal BMB started within 30 hours. Bubbles in the airlock have slowed to once every few minutes, so I'm thinking my primary fermentation is coming to an end. I don't have a hydrometer (yet).
For secondary fermentation, I want to transfer off of the yeast cake, but I'm thinking my 5gal BMB won't leave enough head space for 2.5lbs of frozen raspberries, epecifically if the sugars in the raspberries cause an active secondary fermentation. Should I transfer to my 5gal, clean and sanitize my 6.5gal and transfer back into 6.5gal over raspberries in a sanitized mesh bag? Seems like I'm creating a lot of work for myself, but will it be worth it in the long run?
Once I have it over my raspberries, I'm thinking 2 weeks secondary fermentation with fruit, 2 weeks secondary fermentation without fruit.
Thoughts? All advice is appreciated.