I found some beers tucked away in the corner of my basement I was experimenting with... https://www.beeradvocate.com/commun...on-with-brett-experiment.125478/#post-1834558 I was trying to judge how/if Brett reduces diacetyl in beers. I found these two. I used to make labels for any beers I planned to age, now I just use blue tape. The red D means they had strong diacetyl. The Blue marker is when I inoculated them with Brett Brux. Brewed in 2010, inoculated in 2014, opened in 2020. Both had no signs of diacetyl any more, but they were also very different beers now. The biggest flaw in the Old Ale now is oxidation. It wasn't horrible but more than I like and was a lack luster beer, just not very interesting, I only drank half of it. The Dubble wasn't recognizable as a dubble any longer. It now has a pleasant soft sour note and no dubble character. It was actually quite nice, crystal clear, and carbonated nicely, I drank the entire bottle. So I guess there might be some evidence Brett can clean up diacetyl. Or it could have just been time, I have to figure out which bottles were the controls. So there there may be more to come.
