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Old 10-02-2007, 05:30 PM   #1
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Default Combating Fruit Acidity

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?

Primary: Blackberry Wheat (trying to hold onto summer)
Secondary: Empty
Keg Conditioning: Vanilla Bourbon Porter
Drinking: American Amber Ale
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Old 10-02-2007, 05:57 PM   #2
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Mix it with another batch of non-fruited wheat?
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