Originally Posted by TNGabe
Care to elaborate on 'surprisingly palatable? If you weren't in Canada I'd try and talk you into sending me a bottle. The idea of a sour habanero stout has me cracking up.
Standard procedure is to rack from under the pellicle and bottle as normal. Pellicles form in the presence of oxygen, so when your beer referments in the bottle, you shouldn't see it reappear.
I really did not have high expectations for this when I tasted and was surprised when it wasn't bad. Kind of a sour cherry like quality was noted and obvious stout like flavours followed up with a lot of habanero bite. Honestly the fact is wasn't vomit inducing was a win alone!
I guess my concern is that a few years back I had another infected batch, (probably a lacto) and I went and racked it from below to swing tops. A few weeks later I could see the infection growing at the top of the beer from the bottles. I am trying to avoid that this time around if I can.
Would it be a good idea to rack this one more time to a tertiary for a few days before bottling or just send it straight to the bottles?
Oh and do you think that is a Brett? I actually have no idea what it really is.