I have an IPA (well more an amber PA) that I made 2 or 3 years ago. At that time I got hit by a slow pediococcus infection that hit several brews before I killed the bastard off. (contaminated bulk yeast from a ubrew)
One of those brews was this IPA which got stuck in a closet and forgotten about till recently. Me, being crazy and perhaps a tad buzzed decided to sample it. The sourness seems gone and there is a slight horsey flavor but actually ain't bad.
I think I'm going to siphon this into another carboy then potassium sorbate bomb it to kill whatever is still living in there. Then filter and Keg.
Whatcha think? (did I mention it has a 2" layer of solid bacterial crud on the floating on top?)
Photos forthcoming...
One of those brews was this IPA which got stuck in a closet and forgotten about till recently. Me, being crazy and perhaps a tad buzzed decided to sample it. The sourness seems gone and there is a slight horsey flavor but actually ain't bad.
I think I'm going to siphon this into another carboy then potassium sorbate bomb it to kill whatever is still living in there. Then filter and Keg.
Whatcha think? (did I mention it has a 2" layer of solid bacterial crud on the floating on top?)
Photos forthcoming...