Krausening or bottle conditioning

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brewintreg

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Have a big braggot 12-13% that spent around 5 weeks in in primary and now 10 months in secondary (not purposefully, just out of my control).
Aroma is good, but taste is maybe a bit boozy and sharp.
I'm planning to add some more yeast slurry and then bottle, hoping that may help clean up the flavour. But should I be doing something like krausening or anything else?
 

Half-baked

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Boozy and sharp could be fusel alcohols, due to stressed yeast. If it is, the only fix I’m aware of is time. Bottle it and put it away for another 10 months and see how it goes…
 

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