Forgive me for I am a sour newbie.
A long story short, I made a habenero stout that during a long trip away became infected with 'something'. I did some research and found that it may be some strain of Brett based off images of similar infections. I am assuming it was caused by the habenero I used.
Rather then tossing the entire thing I decided to let it ride and even ventured a surprisingly palatable sample taste a few months ago. It's coming onto a year old now and I am at a bit of a loss as to what to do with it.
The layer of white gunk at the top has yet to fall and I am pretty sure that it won't on its own. I am hesitant to bottle it without using something to kill of the beast first as it will probably show up in the bottles again. Should I be racking it onto some Potassium Sorbate for a few weeks? And if I do can I repitch a new yeast after for carbonation or will the Potassium Sorbate inhibit that as well?
"There is only two ways do to something; The smart way or the hard way."
"Beer is pretty resilient stuff, its resistant to human stupidity"