I brewed a blackberry wheat a few weeks back. Transferred to the secondary on top of a few pounds of blackberries after about 8 days in primary. tasted it and it was right on point.
However, I was then suddenly called out of town while it was in the secondary. Instead of it being on for 10-12 days as I had targeted, it sat on those blackberries for 19 days.
I came back yesterday and transferred immediately to the keg, but when i tasted it I noticed an overpowering acidic flavor. It didn't even taste like beer, it tasted like sour blackberry juice. Is there anything I can add to get some of that flavor down, or at least mask it?
However, I was then suddenly called out of town while it was in the secondary. Instead of it being on for 10-12 days as I had targeted, it sat on those blackberries for 19 days.
I came back yesterday and transferred immediately to the keg, but when i tasted it I noticed an overpowering acidic flavor. It didn't even taste like beer, it tasted like sour blackberry juice. Is there anything I can add to get some of that flavor down, or at least mask it?
