With barrels, the method of choice to taste aging sour beer seems to be driving a stainless steel nail in the underside to avoid the pellicle and avoid adding oxygen. I could try this with my glass carboy but I suspect it will result in a trip to the emergency room
So, what is the best way to taste your beer when aging in a glass/better bottle? Removing the airlock will let oxygen in and I don't want to disturb the pellicle if one forms. This has been a mystery to me since I know many people age their beer this way. Thank you all!