So, I have a gose that I split into three batches: plain, blackberry, and rhubarb. I made it sour by brewing with acidulated malt and adjusting sour levels with lactic acid at bottling. I also added gelatin at bottling to pull some yeast out of suspension (as an experiment with the gelatin)
A had a non-homebrewer friend help me with bottling and I know some bottles got infected (may or may not be his fault; ultimately my fault because I am in charge). Some of them taste like just a hint of Brett, which I actually kind of like (usually I don't like Brett).
I was thinking about keeping the dregs of the bottles that I like to use again. The trouble is, I can't predict which bottles are infected until I open them. I also don't know if it would change over time and result in result in the Brett being overpowering.
Does anyone have advice on
1. if this is a good idea
&
2. how I might how I might go about keeping the dregs on short notice without having to have a ready to go starter every time I feel like drinking one of my sours?
Disclaimer: I'm posting this on a whim and haven't invested much time into researching the idea.
Thanks
A had a non-homebrewer friend help me with bottling and I know some bottles got infected (may or may not be his fault; ultimately my fault because I am in charge). Some of them taste like just a hint of Brett, which I actually kind of like (usually I don't like Brett).
I was thinking about keeping the dregs of the bottles that I like to use again. The trouble is, I can't predict which bottles are infected until I open them. I also don't know if it would change over time and result in result in the Brett being overpowering.
Does anyone have advice on
1. if this is a good idea
&
2. how I might how I might go about keeping the dregs on short notice without having to have a ready to go starter every time I feel like drinking one of my sours?
Disclaimer: I'm posting this on a whim and haven't invested much time into researching the idea.
Thanks
