Hey all,
I have a sour that has a mid range Butyric stink. Tastes good but the smell is a negative. I've heard that pitching Brett could/reduce the smell, converting it to more of a pineapple aroma.
Wondering if anyone else has heard this, done this. Just looking to save what's pretty tasty.
I have a sour that has a mid range Butyric stink. Tastes good but the smell is a negative. I've heard that pitching Brett could/reduce the smell, converting it to more of a pineapple aroma.
Wondering if anyone else has heard this, done this. Just looking to save what's pretty tasty.
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