Cherry Saison

I would rack onto fruit at the end of primary fermentation or with just a couple points remaining.

Do you want a wild/brett saison? If not, I would wash them. I would also freeze and thaw them. It won't kill all the bugs. It might not even kill most of them. But it help break down the cherries' cell walls, so that the sugars and flavors are more accessible.

Personally, I wouldn't. But it's not dangerous.

Personally, I'd use a Belgian strain (e.g. Wyeast 3724), rather than French (Wyeast 3711). It will be more fruity and less spicy, but to me, 3711 is boring as hell. Sorry, 3711 fans.

 

If going for something with brett, I'd say to consider adding Imperial Suburban Brett with the cherries, as it's supposed to give of cherry-like esters. Just make sure you give it time to ferment out. If it's a beer that you're planning on holding on to for a bit, it'll continue to develop even once the cherry flavor fades.

Are they sour (pie) or sweet cherries?

As, @VikeMan said, I would wash and then freeze. I'd go ahead and add the pits and all, but that's me.

 

If u really want to kill the bugs, cook cherries by putting them in a pot smash ans stir till the fruit is boiling. Bugs are dead.
I do this with a fruit beers.
Good luck

 

I have a sour cherry porter coming up. Plan on removing the pits,chopping the cherries into a puree,add pectin enzyme for a couple of days,heat to pasteurize,toss into a keg,rack on top then spund.

 

So I understand what your doing here, I’m just curious/learning the details. How much pectin do you use and why? How do you heat and to what temp and length of time? Also when you spund in the keg is your primary fermentation done and your just left the fruit ferment to carb? Sorry if I’m annoying I’m still learning. I’ve never brewed with Brett or tried to make a sour before.

 

Fruit is held together by a gel. This breaks down the gel releasing more fruit and also removes haze.Follow directions,about 1/2 tsp per gallon. You do this first because heat stops the enzyme. Heat just enough to pasteurize then add to keg and purge. I try to time the primary fermentation close to finish,add to the keg with the fruit and do a secondary fermentation with the pressure set around 10-13 psi. Read this for a sour. http://www.milkthefunk.com/wiki/Wort_Souring

 

I hope the local micro flora is not detrimental to the beer or yourself.

 

A bit of local microflora isn't necessarily detrimental, as long as you allow the primary fermentation to finish what it needs to do, and then let the ambient stuff finish up as well before packaging.
Gravity readings at least a week apart are for real whenever Brett, wild yeast, diasticus yeast, and/or bacteria are involved are key. Bottle bombs are real!