twd000
Well-Known Member
I have a batch of a simple Belle Saison recipe I brewed a couple months ago. Got full attenuation down to 1.002 for this diastaticus strain. It turned out "fine", just really boring. I think the temperature was too low, and my spunding valve inadvertently applied some top pressure. So the esters just never developed like you would expect in a saison. There is a touch of sulfur which Belle Saison is known for, but I think I'm just noticing it since there is no pepper or fruit esters flavors to counteract the sulfur.
At this point, it's been taking up space in a keg I could refill. I've been ignoring it long enough that the fresh hops flavors have dropped out. There is no oxidation as it has been stored chilled and carbonated and never opened post-fermentation.
So should I dump it, or try to rescue it? Is there any way for me to add esters or otherwise spice up a boring beer post-fermentation?
I've read of people pitching brettanomyces clausenii as a secondary fermentation culture to add tropical fruit flavors. Any value in trying this?
At this point, it's been taking up space in a keg I could refill. I've been ignoring it long enough that the fresh hops flavors have dropped out. There is no oxidation as it has been stored chilled and carbonated and never opened post-fermentation.
So should I dump it, or try to rescue it? Is there any way for me to add esters or otherwise spice up a boring beer post-fermentation?
I've read of people pitching brettanomyces clausenii as a secondary fermentation culture to add tropical fruit flavors. Any value in trying this?
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