I bottle conditioned a sour, it has been two weeks in the bottle, beer brewed 12/24/2017.
I tasted one of the bottles today because of my impatience. I think the lacto, Brett, pedio character is nice, well sorta. I am getting a frosted cherrio off flavor (I think from one of the Brett strains) and i have read and heard that thp goes away after a ‘while’,perhaps a long while.
I do not remember thp being in this beer before I bottled the beer.
Any estimates on how long the thp might take to go away? Or anybody have experience with thp? Or! does anyone know how thp gets produced? Again, I think the thp came after i bottled the beer. But. I wasn’t really looking for it at bottling when the beer was flat.
