I have this Triple I brewed a while ago.. Went to look at it and taste it.. It has a penicile on top with small bubbles.. Dont know if I should rack it into glass gallon bottles or just toss it.. Taste like nail polish remover.. I did use an Adrennes yeast..
If you don't need the fermenter, let it ride. If you don't think it's shaping up at all, dump it or kill grubs in the garden next spring/summer.
The description of nail polish remover sounds like too much ethyl acetate to me. Something I found via a web search: From: http://www.kroc.org/Links/TroubleshootingGuide.htm “SOLVENTLIKE CHARACTERISTICS: An acetone-like, laquer-thinner-like, pungent, acrid aroma which is followed up by a harsh, burning sensation on the tongue and possibly the back of the throat. CHEMISTRY: Ethyl acetate in larger quantities (>33 ppm) is the primary cause, either by wild yeast or the yeast strain used. Other compounds may also be present. HIGH LEVELS DUE TO PROCESS: Wild yeast contamination due to poor sanitation; high fermentation temperature; non-food grade plastic equipment in contact with the beer; open fermenter, especially after high kraeusen subsides; excessive oxygenation of the wort before pitching; oxygen in secondary fermenter. LOW LEVELS DUE TO PROCESS: Good sanitization of equipment; only food-grade plastic used; cooler fermentation temperatures; proper wort oxygenation; closed fermenter.” I am unaware that once excess ethyl acetate is present that it will diminish with time but perhaps there are some organic chemist BAs that know more about this. Cheers!
Holding on to it for a long while to let the bacteria/bugs do there job won't hurt anything (it will just take time and space), however I would not necessarily expect anything great. For one, being a tripel the high alcohol may clash with the bugs and or kill off ones that can help with the flavor. Also, who knows what kind of bacteria is in there. If you are going to hold on to it, I would buy a bacteria strain from White Labs or wyeast and add that in. Also, the nail polish comment would concern me. I have brewed numerous sours and have never gotten a nail polish taste at any stage.
