Gtrman13
Well-Known Member
Well, I'm thinking of doing an experiment. I brewed a big (1.12 OG) barleywine a few months ago and under pitched my yeast. I used Wyeast 1672 and was trying to get a large amount of fruitiness out of it. Anyway, surprise surprise my FG ended up super high at about 1.048. I tried everything under the sun to lower it with no success. It's been in secondary for a couple of months now and I just don't know what to do with it. If I bottle, there's no way it would carbonate. And even if it did carb up I would think it would be way to sweet to want to drink.
So that's where I am at the moment. In thinking what to do with this beer, I'm considering throwing some brett into the carboy and seeing what will happen. I've never even had a sour beer but I've been dying to try one. Does this sound like it would be a good idea?
So that's where I am at the moment. In thinking what to do with this beer, I'm considering throwing some brett into the carboy and seeing what will happen. I've never even had a sour beer but I've been dying to try one. Does this sound like it would be a good idea?