I brewed up and bottled a Berliner Weiss that has some funky Parmesan cheese aroma and flavors. It's been present from the beginning, but since this was my first attempt at souring I was hopeful that it might go away if I just let it age a bit. It hasn't.
I have about 4.5 gallons of this stuff bottled, and I hate to dump it. I've read that Brett will clean up these types of flavors. Is it possible to open the bottles, dump them into a fermenter, and pitch with Brett? Can you do that with beer that has already been carbonated?
I have about 4.5 gallons of this stuff bottled, and I hate to dump it. I've read that Brett will clean up these types of flavors. Is it possible to open the bottles, dump them into a fermenter, and pitch with Brett? Can you do that with beer that has already been carbonated?