I recently bottled (4 weeks ago) a one gallon blend of saison and a mixed fermentation pear cider which picked up some souring/wild things.
The saison (90%Pils/10%wheat) received dregs from Orval, It's Alive, Fantome BBB Dark White, and the cider was hit with campden tablets a few weeks prior to blending. I also pitched about a half vial of whitelabs Brett C at bottling.
I opened a bottle today and it was a full on butter bomb. There was a really strong buttered popcorn jelly bean flavor. On their own, neither the Saison or the sour pear cider showed any traits of diacetyl. I'm not going to say for sure it was pedio which caused the intense diacetyl since I have no means to scientifically determine that. However, if it is, would the Brettanomyces clean it up over time while in the bottle?
The saison (90%Pils/10%wheat) received dregs from Orval, It's Alive, Fantome BBB Dark White, and the cider was hit with campden tablets a few weeks prior to blending. I also pitched about a half vial of whitelabs Brett C at bottling.
I opened a bottle today and it was a full on butter bomb. There was a really strong buttered popcorn jelly bean flavor. On their own, neither the Saison or the sour pear cider showed any traits of diacetyl. I'm not going to say for sure it was pedio which caused the intense diacetyl since I have no means to scientifically determine that. However, if it is, would the Brettanomyces clean it up over time while in the bottle?