How can I deal with the diacetyl produced by pedio in a flanders red

I have a bunch of Flanders Red that has undergone a Pedio Fermentation and of course produced a bunch of diacetyl. This was done with the Wyeast Roeselare Ale Blend and then Barrel aged, then racked to carboy, its been in Carboy for a few years now. Ideally I would like to get rid of most of the diacetyl if possible. Suggestions?

I'm thinking rack it on to some pitted cherries and add more Brett.

Topic pediococcus sour brettanomyces homebrew

Category Mac

1
answered at

It's best to catch diacetyl early and do a diacetyl (increase temp 68-72F) rest before racking off the yeast. Usually the diacetyl from bacteria is cleaned up by true brett, not so much by faux brett.

You may be able to trick yeast into cleaning this up by racking this onto the trub if a fresh beer and getting it warm. Or by growing a full pitch of healthy yeast that's prepared for the immediate contact with your ABV. In either case you want yeast to be past the growth phase and need for oxygen.

I would fine the beer as much as possible before the repitch removing as much of the Brett as possible.

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