muthafuggle
Well-Known Member
- Joined
- Jan 25, 2010
- Messages
- 185
- Reaction score
- 12
I have a 3-year-old Wee Heavy that has been languishing in bottles for a long time. I bulk-aged the beer for 8-9 months and apparently ALL of the yeast fell out of solution, because when I (finally) bottled it, the bottles didn't carb up.
The beer its self is massively too sweet. I boiled a gallon of the wort to syrup consistency and the residual sweetness is... cloying.
I'm wondering if this is a good candidate for re-fermenting with Brett (to ferment out some of those complex sugars), or if there is another suggestion on how to "save" the beer.
The beer its self is massively too sweet. I boiled a gallon of the wort to syrup consistency and the residual sweetness is... cloying.
I'm wondering if this is a good candidate for re-fermenting with Brett (to ferment out some of those complex sugars), or if there is another suggestion on how to "save" the beer.