Would brett cover up a bad water profile taste?

[CorporateHippie]

I started all grain early last year and made a couple batches before I learned about water chemistry. My first all grain was a belgian dubbel. It was racked to a secondary and has been there for a while. I guess I just havnt figured out what to do with it. It tastes like a dubbel but has a very metallic flavor, due to my water. I don't want to bottle it like this but I would hate to dump it. I am going to pitch some wyeast brett b from a cake of a 100% brett fermented pail ale. Does anyone have any experience in this? Will the future funk flavors override the metallic taste?

 

[decktard]

I started all grain early last year and made a couple batches before I learned about water chemistry. My first all grain was a belgian dubbel. It was racked to a secondary and has been there for a while. I guess I just havnt figured out what to do with it. It tastes like a dubbel but has a very metallic flavor, due to my water. I don't want to bottle it like this but I would hate to dump it. I am going to pitch some wyeast brett b from a cake of a 100% brett fermented pail ale. Does anyone have any experience in this? Will the future funk flavors override the metallic taste?

I'm not going to say brett will fix it...

but I will say that I did have an intentional sour/funky flander's style recipe and I messed up the water profile additions pretty badly (substantially too much of everything I realized after the fact). I don't know for certain if it would've tasted bad in a normal beer... but I will say this flander's is delicious.

If all else fails and you are deciding to either fix it or dump it you could try watering it down a bit with straight distilled/RO water and see if you're happier with the results. I've corrected beer after kegging before but if you're bottling it is obviously harder to do.

 

[CorporateHippie]

Hmmm....never thought of adding RO water but I would think that would just make it super thin and not change the flavor. The Brett B. Is going in later this week and I guess time will tell. Probably be like 6-8 months before the funk starts to come through. I wash/reuse yeast so it's no cost to me to pitch the brett. Better then dumping it