it will likely get badly oxidized in the process of decanting. Cooking is a good use of old homebrew though.
There are ways to minimize oxidation to the point where this wouldn't necessarily be doomed to failure right off the bat. Brettanomyces is pretty good at scavenging O2, or at least converting oxidation byproducts into tastier compounds. I'd get a starter of Brett going in the final fermentation vessel, and carefully pour the bottles into the starter while it is still showing signs of activity. I can't guarantee that it will be good, but if you have the fermenter space available then no harm in trying it out.
You might have trouble getting any sourness out of a finished beer. The hops and alcohol will inhibit lactobacillus from being very productive. Pediococcus will work on complex carbohydrates, but it's slow. A Brett-aged beer seems like the best bet, but if you have patience you might be able to get some acidity from a Pedio-Brett blend.
And I agree completely that cooking is an excellent use for old homebrew, especially maltier beers.
Topic: Souring old home brew (Read 1281 times)
