I tried to make a variant of the Westvleteren clone discussed here
When I took the first gravity reading it tasted good, but despite being very careful about sanitation it now (a week later) tastes like it has been infected with Lactobacillus.
It was very hard work making that beer and quite expensive too so am willing to work to save it. I lost a lot of volume in the boil so I have about 16L.
Is it worth trying to save it. I was thinking of adding about 7L of clean wort to the existing batch and it let it ferment the clean wort out to soften the sourness - or will the bacteria simply spread to the clean wort too?
When I took the first gravity reading it tasted good, but despite being very careful about sanitation it now (a week later) tastes like it has been infected with Lactobacillus.
It was very hard work making that beer and quite expensive too so am willing to work to save it. I lost a lot of volume in the boil so I have about 16L.
Is it worth trying to save it. I was thinking of adding about 7L of clean wort to the existing batch and it let it ferment the clean wort out to soften the sourness - or will the bacteria simply spread to the clean wort too?