Well, i unfortunately pitched and fermented my "bottle dregs" sour with acetobacter contaminated brett. Trust me, it has been verified to be acetobacter contaminated.
The beer is not completely lost at this point but I would like to hault the acebacter activity and blend with a clean beer to make it more palatable. I have a couple questions:
That's it for now. Thanks
The beer is not completely lost at this point but I would like to hault the acebacter activity and blend with a clean beer to make it more palatable. I have a couple questions:
- Will moving to glass with limited headspace minimize further vinegar-ing?
- Or, can I halt acetobacter activity by briefly boiling (pasteurizing) the contents of the barrel?
- How will boiling affect the flavor nuances (both good and bad)?
- How do I cleanse my barrel? Will camden or sulfites work? (I am not throwing it out!)
- Other ideas?
That's it for now. Thanks