okay so i have decided that the smell i am getting could possibly autolysis. it smells similar to boiled eggs. so just as a precaution i have racked the beer off of the yeast cake into a secondary. This morning it the airlock already smelled better. I may have saved this beer. The odd thin is that it didnt tast all that bad. Mostly just really bretty. I am in the same LHBC as the number 1 BJCP judge in california so once this is done ill ask him what he thinks.
my question is What is everyone's theory on what happend here? If brett is supposed to be so strong and able to eat up all that dead yeast wouldnt the 2000ml culture from saison brett have prettymuch insured autolysis wouldn't be a worry.
question two is how can i continue drying out this beer as it stubornly remains at 1.027 even with the brett* at a happy 70 degrees.
*NOTE: i have no way of knowing how much brett was still in suspension, if any, when i racked into a sanatized carboy for secondary last night.
SERIOUSLY PLEASE HELP!!! I am willing to repay advice with brett cultures shipped from my yeast farm