Salvaging a Butyric Gose

[daf]

There's a rare thread title...

In late January I made 25 litres of Gose, however it turns out that the overnight mash went too low (it was a bitter cold night) and the bottled gose has a distinctive butyric smell (ie VOMIT)

I can't get past the smell, but the beer tastes fine! So....I have space, and a few pressure kegs spare...what about pouring all the bottles into a keg, adding brettanomices and leaving it for a long time in the shed?

And where is the best source of brett?

[daf]

Cheeky bump for any brett experts here!

[Firefly]

Try posting this on the 17 Brewcrew forum if no-one has much experience of this here. There's a few guys on there who are brewing Gose at the moment and a few more that are really clued up on sours and using bret.

[wilfh]

your plan sounds fine. as for the brett. find your own, white labs/ wyeast or some bottles of orval/bottle dregs . all done v well for me with time. how long can you wait?

[daf]

A long time! Any other good sources of Brett?