bovineblitz
Well-Known Member
Think that would fix it? My berliner has a not so good funk in the background that I'm attributing to DMS (though it does kind of remind me of some flavors I've gotten from attempts to harvest saison yeasts, it reminds me a little bit more of vegetables). It's been in a carboy for 2 months, I'd wait a couple more months until the sourness is where I want it, then I'd siphon it off into a kettle and boil for 60min, then replace the water that is lost.
I'm sure some alcohol would boil off but it's such a low percentage to begin with I don't care much.
Salvageable?
Even if it's not, I'll probably try it.
I'm sure some alcohol would boil off but it's such a low percentage to begin with I don't care much.
Salvageable?
Even if it's not, I'll probably try it.