smarks2327
Member
I had a hefeweizen that was became unintentionally infected (not positive how it happened, first of many many batches that I have ever had this issue with). However, it is not an unpleasant beer (it tastes a LOT like it was done intentionally, just a different style). To revive it more, I am thinking of pitching some tart cherry concentrate and aging it on Brett for 3-6 months. Does this sound like it would be worth the effort?