Schnitzengiggle
Well-Known Member
A fellow brewer made an ESB a couple months back, and it finished with a fairly high gravity, and it is very weird tasting, nobody has seemed to like it, so he and I decided we are going to experiment w/it.
This beer has been chilled and force carbed, and now warmed and flattened by pulling the pressure relief valve daily, so we are about to start tinkering with this less than pleasant tasting beer.
My main question is:
Will tossing a brett culture in there after primary fermentation has been long finished, and the conditons that the beer has been subjected to (chilled carbed, and then flattened) will fermentation continue?
I am also thinking of getting some lacto and pedio and tossing it in the mix, so do you think it is worth it?
We are basically trying to sour it, and change the flavor profile, and maybe get it to drop a few more points in gravity.
I hate to see a bad beer go to waste, and I think that if it can be revived by some buggies then I am all for it, I just don't want to be wasting some cultures if the beer is not going to ferment further because of the previous conditions stated above.
I like to experiment, but I don't wanna throw good cultures into something that will not ferment any further.
Any ideas?
This beer has been chilled and force carbed, and now warmed and flattened by pulling the pressure relief valve daily, so we are about to start tinkering with this less than pleasant tasting beer.
My main question is:
Will tossing a brett culture in there after primary fermentation has been long finished, and the conditons that the beer has been subjected to (chilled carbed, and then flattened) will fermentation continue?
I am also thinking of getting some lacto and pedio and tossing it in the mix, so do you think it is worth it?
We are basically trying to sour it, and change the flavor profile, and maybe get it to drop a few more points in gravity.
I hate to see a bad beer go to waste, and I think that if it can be revived by some buggies then I am all for it, I just don't want to be wasting some cultures if the beer is not going to ferment further because of the previous conditions stated above.
I like to experiment, but I don't wanna throw good cultures into something that will not ferment any further.
Any ideas?