Hoping there's a Brett guru out there that can weigh in on this:
I have on hand two 5 Gal Carboys of a 100% Brett Wheatwine I made about 10 months ago. As an experiment I dosed one of the halves with an extra boost of oxygen about 15 hours into fermentation and another mini boost at 24 hours.
As expected, the half with extra oxygen produced a noticeable amount of acetic acid, while the other half remained clean. Now I figure its high time to blend and bottle, so I have found the perfect blend of A and B and am ready to go.
My question though is whether or not the Brett might continue to produce Acetic acid after blending or if I can count on the beer to remain relatively stable as it continues to age in the bottle. The blend I have found is very pleasing, but any more acid and the malt starts to loose its dominance and the rough edges start to show.
I would hate to loose a year's work on a gamble. I'm also hesitant to pasteurize though I doubt the Brett will have much more to say in this fermentation.
Any thoughts would be of great help!
I have on hand two 5 Gal Carboys of a 100% Brett Wheatwine I made about 10 months ago. As an experiment I dosed one of the halves with an extra boost of oxygen about 15 hours into fermentation and another mini boost at 24 hours.
As expected, the half with extra oxygen produced a noticeable amount of acetic acid, while the other half remained clean. Now I figure its high time to blend and bottle, so I have found the perfect blend of A and B and am ready to go.
My question though is whether or not the Brett might continue to produce Acetic acid after blending or if I can count on the beer to remain relatively stable as it continues to age in the bottle. The blend I have found is very pleasing, but any more acid and the malt starts to loose its dominance and the rough edges start to show.
I would hate to loose a year's work on a gamble. I'm also hesitant to pasteurize though I doubt the Brett will have much more to say in this fermentation.
Any thoughts would be of great help!