I brewed a batch of Paragon Apricot Ale a couple weeks ago and added the Apricot puree at 3 days just like the recipe called for. Fermentation prior to adding was going well and 24 hours after adding the puree it appears the fermentation stalled (possibly due to blowoff of yeast. Right now, the SG is 1.024. I’d like to add some yeast to the secondary fermenter. If I do, should I aerate completely again?
Thanks for the help.