So, I had a mild infection recently...not sure how, as the beer itself never looked infected, but nonetheless, it was. Unfortunately, the sour note is from butyric acid, aka, the smell of vomit.
I know if you add sodium carbonate to butyric acid, it will form sodium-butyrate and will precipitate out and also no longer smell. I wonder how this would affect the taste of the beer. I have access to sodium bicarbonate due to me working in a lab, but I was curious to see what others thought since a) I am a biologist and not a chemist, and b) just to see if anyone else out there is as crazy as me.
Thanks and I look forward to your input.
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.