Some fruit beer questions + yeast cleaning

It's not uncommon for a fruited secondary of a kettle soured then Sacch fermented beer to be a little slow visibly. Two weeks is not generally too short. Personally, I've never seen it take that long.

The calculator is based on the water, sugar, and total carbohydrate levels typical for each fruit. It computes an effective OG including the beer and the fruit components, predicts 100% attenuation of the fruit's sugars (but not non-sugar carbs), and recomputes the predicted FG and ABV accordingly. Why are you surprised that the SG (assume you're talking about OG) only changed (increased?) by two points. Some effective OGs, depending on the beer and the fruit, actually decrease. Some stay the same. Some increase. Don't forget about the water that's in the fruit!

ETA: I have seen some fruit calculators that ignore the water added, and therefore always increase the gravity. That's wrong. Actually, I hadn't seen any that account for the water, which is why I built my own and then included it in BC.

 

Was the fruit still frozen, thawed but cold, or room temperature? I'm guessing that there was a big temp drop and that it will take a bit for the yeast to wake back up, especially in a sour beer where it was no longer actively fermenting or fermenting very weakly.

 

I usually fruit for a week or sometimes two based on nothing scientific but it works for me.

I aleays freeze or pasteurize or both when adding fruit to beer. I’ve had good luck pasteuriZing fruit on the stove. Macerate fruit with wood spoon then freeze in loaf pans. Add the fruit loaf to seconary. I always parchment paper the pans to prevent sticking.