Something I have been playing around with and having very good success with is using Brett. C. at bottling. I had a couple saisons that had a lot of banana ester in them..... they were fine, but I just hate that banana flavor in a beer. So, I bought a some brett C...... just used a small pipette to put 1/2-1ml of Brett C (directly from the pack - no starter) into each bottle (I like using 750ml bottles for this). Capped them and stacked them on their sides for 2-4 months and came back to them. The banana was totally gone. In its place was a crisp, tart, slightly "bretty" saison.
I would just open each one, put in a bit of brett C (or experiment with a couple different types of brett) then recap them. The Brett will eat up residual sugars and recarbonate the beer. With a bit of luck, you might end up with something pretty good. I would try that before I tried dumping the bottles back into a fermenter or anything like that.
The one difference though, is you said you already had some wild bugs in it (and, not sure what your current gravity is)..... so, not sure if this has the same potential with your beer or not. When I do this, I am carrying out the primary ferment with a saison yeast, ending at 1.005-1.010 gravity and then bottling with Brett of some sort and some priming sugar depending on where the gravity is.
Topic: Trying to save a beer... (Read 1754 times)
