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An unorthodox (by today's standards) way to deal with it is the really old school way of using mustard seed. When beer turns ropy without being sour, it is easily restored by mixing in the proportion of one spoonful of mustard to every fourteen gallons, in a little of the beer, and pouring it into the bung-hole. In the course of the next day ...


You can certainly pitch the Brett later. As mentioned the Brett will help with diacetyl, but it also helps with the ropey dextrinous 'gunk' that Pedi starts to throw in there. Without Brett that stuff doesn't clear out very easily. You need Brett to break that stuff down.


You're right on the common combination of pedio and brett due to diacetyl production. But pedio doesn't start working for 2-4 months, and has a time-frame of 4-9+ months. So you have plenty of time to source brett to add to help with diacetyl production from the pedio. I'm honestly not sure if a traditional lager-style diacetyl rest (probably with ...

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