Berliner Weisse tastes off - age-worthy?

[sayiamyou]

I just checked on a 5 gallon batch after 6 weeks in primary(per recipe) and the taste is like a cheap malt liquor with some sour, possibly vinegary flavor. I used WLP630. I suspect my initial fermentation was below the necessary temperature, and possible oxidation.

Any guidance on letting it age or add some brett? What is the likelihood this will improve or not?

Thanks!!

 

[dantheman13]

I wouldn't bother aging it. Toss it and start again!

 

[WI_Wino]

If you have a spare carboy and a place to stash it I would try to see if she improves it. Doesn't cost you anything.

 

[dantheman13]

Vinegary flavors (acetic acid) can only turn to nail polish (ethyl acetate). These are some of the off flavors that won't age out.

http://sourbeerblog.com/ask-dr-lambic-blending-flavor/

 

[sayiamyou]

Thanks for all the helpful feedback!!