Long story short, I have a wheat beer that has a weird band-aid phenol that isn't going away. Rather than dumping, I thought I would try racking to a new fermentor, adding chopped dried apricots, and pitching a bit more yeast.
The only issue is that this beer has already been carbonated with forced CO2. Is it possible to take a carbonated, flawed beer back to the drawing board?
More simply, if a beer has carbonation, is it possible to conduct a secondary fermentation?
This actually turned out quite well. Not ideal, but better than dumping it. Not huge on fruit beer, but great aromatics, very clean and drinkable, wslightly acetic/tart. Good move to try to save a beer (in lieu of the fruit, sour,age method!)