Originally Posted by spenghali
Brew a fresh beer and blend old with new. Some acetic acid is welcome in sour beers, especially if blended correctly. Play around with other younger beers you have to blend in. The art of blending definitely includes having barrels that taste like crap on their own, but blended with others taste awesome.
I mixed up a glass of 60% kriek and 40% golden strong ale. It mellowed it out and made it a pleasure to drink. Ill brew another batch of belgian ale and blend 50/50 and add cherry extract to even it out if needed.
I figured out where I goofed today looking at my notes. I pulled a gallon of the "geuze" before I added the cherries and bottled that. I cracked a bottle today and it tasted like its supposed to. I didnt purge the carboy before adding fruit and that oxygen combined with any if the airlock was dry caused this. I know for next time.
thanks for the replies for helping me save this.