weihenstephaner hefe funky smell?

wjjohnson · 03-26-2010, 08:01 PM

Anyone have any off smells to the finished beer with this wyeast weihenstephan yeast? I just brewed a hefe, fermented at 70-72 degrees. My beer has a funky smell. Almost sulfur/rotten eggy smell. I took a sample in to the my local brew shop. The guy said he couldnt notice it, banna and clove didnt really come out as much as I wanted it to. Just wanted to know if it just needs to age some more or has anyone else had not so great beer with this yeast. Thanks all!!!

PinkyOFloyd · 03-26-2010, 08:09 PM

Generally the sulfur odor will go away. Hopefully before the beer goes south!! Wheats like to be enjoyed fairly quickly....

bosco_NJ · 03-26-2010, 08:28 PM

i've been drinking a Hefe that has been in the bottle for about 4 weeks now. no funky, sulfur, rotten egg smell mostly banana, fruity, a lil bubblegum & a hint of clove. that's pretty much what i was going for. i drank a bottle each week to check carb level & never noticed any off aromas. this is the first time i used Weihenstephaner yeast so my experience is limited. i fermented in the primary for 2 weeks @ 68-70 then bottled. the bottles were kept around 68 for 3 weeks and are at the carb level that i like. now they have been in the fridge for the last week. i used the yeast cake for a Weizenbock Rye that has been in the primary for 4 weeks. i did a gravity reading today & it smells really nice, again no off aromas. i'm gonna bottle it tomorrow.

Clonefarmer · 03-26-2010, 08:37 PM

I use Weihenstephaner 3068 for my Hefewiezens. The smell you refer to has only showed up on one occasion. Unfortunately it didn't go away.

wjjohnson · 03-26-2010, 09:57 PM

Well I think I'm going to add a fruit flavor, maybe even some lemon and orange zest. It taste fine, its just the smell is not all that great.

**monnie** · 03-26-2010, 11:12 PM

I made a batch with White labs version WLP 300. 60/40 white wheat/ pils, OG 1.045. Pitched at 65, fermented at room temp 68-70. Totally smelled like banana while fermenting, which was what I was going for.

No sulfer

3 weeks in primary, kegged for 6 weeks, and is still a total phenolic bomb.

very little clove, and no banana Actually, to the point I am probably going to dump it for the fridge space.

Clonefarmer · 03-27-2010, 02:11 AM

Quote:

Originally Posted by monnie

I made a batch with White labs version WLP 300. 60/40 white wheat/ pils, OG 1.045. Pitched at 65, fermented at room temp 68-70. Totally smelled like banana while fermenting, which was what I was going for.

No sulfer

3 weeks in primary, kegged for 6 weeks, and is still a total phenolic bomb.

very little clove, and no banana Actually, to the point I am probably going to dump it for the fridge space.

AFAIK the phenolic is the clove. The banana is the esters.

archiefl98 · 03-27-2010, 11:40 AM

My Hefe tasted like a rubber inner-tube left out in the hot summer sun when it first carbed up in bottles. I thought about dumping it. About a week later I tried another one and it was the best damn hefe I've had in years.

Give it some time and I think a lot of those smells will go away. Try serving at different temperatures too. My hefe is very vibrant with smells and tastes at 58F (sometimes I drink them right from the cellar) but mutes down a LOT at 43F.