Blueberry Honey Wheat advice needed

**Native302** · 02-23-2011, 06:33 PM

OK this is my first post on here.

I brewed a Blueberry Honey Wheat 3 weeks ago. It violently fermented for 10 days at 65 then I racked to the secondary where it has been since. The problem is it has a terrible sour/grain alcohol/nasty wine taste. It has a beautiful color and smell though. Sanitation was flawless, primary was in bucket, secondary is in glass. Is there any help for this or is it to be dumped? I'm open to any suggestions. Thanks All

My Recipe

7 lbs Bavarian Wheat LME @ 15 min
8 oz Munich Malt 30 min at 170
1 oz Hallertau Pellet hops @ 60 min
2 lbs orange blososm honey @ flame out
4 lbs frozen blueberries @ flame out and pasturized
WB-06 pint starter

**Native302** · 02-24-2011, 12:38 PM

Wow.....not a response from anyone here......that stinks

cwhit519 · 02-25-2011, 01:21 AM

The only thing I notice there I the huge amounts of flavors. If you are trying or a nice finish flavor drop those back a bit. Maybe a pound a piece or so for a 5 gallon.

dcp27 · 02-25-2011, 01:43 AM

are you mistaking sour for the tartness that fermented blueberries will give?

**Native302** · 02-25-2011, 12:43 PM

Quote:

Originally Posted by dcp27

are you mistaking sour for the tartness that fermented blueberries will give?

That could be it. This is my first fruit beer so I'm clueless as to what flavors fermented fruit will give in beer.

The taste overpowers the malt flavour I was looking for.

Is there anyway to fix this? Maybe time, carbonation?

Thanks for the input all

dcp27 · 02-25-2011, 12:57 PM

It should get better in time. I made a berry wheat last year and the tartness from the fruit was overwhelming at first, but it mellowed and became quite good.

One other thing, when you say fermented @65F, was that ambient or internal wort temp?

**Native302** · 02-25-2011, 02:22 PM

Quote:

Originally Posted by dcp27

It should get better in time. I made a berry wheat last year and the tartness from the fruit was overwhelming at first, but it mellowed and became quite good.

One other thing, when you say fermented @65F, was that ambient or internal wort temp?

I cooled the wart to 65 in about 25 minutes in a ice bath, aerated, pitched my yeast. The temp in the house stays at 65 and is usually cooler where I ferment. So ambient temp.

**Native302** · 02-25-2011, 02:23 PM

Quote:

Originally Posted by dcp27

It should get better in time. I made a berry wheat last year and the tartness from the fruit was overwhelming at first, but it mellowed and became quite good.

One other thing, when you say fermented @65F, was that ambient or internal wort temp?

How long did it take for it to mellow?

dcp27 · 02-25-2011, 02:38 PM

chances are you fermented into the 70s then. during active fermentation, the internal temp can rise 5-10F. im not familiar with that yeast strain, but such high temps can lead to some fusel alcohols so that may explain the grain alcohol taste you're getting. those will fade as well. i dont think wheat yeasts tend to produce those til real high tho (>75ish), so its probably just from being young. mine took probably about 6 weeks or so to mellow to where I wanted it after I bottled

**Native302** · 02-25-2011, 03:47 PM

Quote:

Originally Posted by dcp27

chances are you fermented into the 70s then. during active fermentation, the internal temp can rise 5-10F. im not familiar with that yeast strain, but such high temps can lead to some fusel alcohols so that may explain the grain alcohol taste you're getting. those will fade as well. i dont think wheat yeasts tend to produce those til real high tho (>75ish), so its probably just from being young. mine took probably about 6 weeks or so to mellow to where I wanted it after I bottled

Ok good, I feel a little better now.

So did you let it mellow in the bottles?

Mine is going on 2 1/2 weeks in the secnodary.