schuwa

Recipes 

Hello everyone. Long time reader, but but time poster.

I have a question or 2 that I am hoping someone can help me answer.

I just finished making a Belgian Witbeer, and used the Wyeast Wit strain. I realize this is supposed to be a "phenol" flavored yeast strain, but it is excessively strong. To the point where I cannot taste the spices nor the orange. I don't use bleach to sanitize...I use iodine based sanitizer. Any thoughts as to what I may have done wrong? Is it simply the yeast strain; this is so strong, I cannot imagine this is intentional.

This leads to my second question: I have done a few beers with bitter orange peels, usually using 1/2 to 1 ounce worth per 5 gallon batch. But I can barely ever taste it. I typically put it in at flame-out or with 5 minutes left in the boil, and strain it out, along with the hops. Should it go into the primary fermenter to give a better flavor?

Thanks for the help!

Josh

Beezer94

Recipes 

How long did it stay in primary? How long has it been bottled/kegged?
I made a wit with that same strain and it took 6 weeks in the bottle before it became good, and another 2 weeks later and it was great.

schuwa

Recipes 

3 weeks in primary. In bottle for 3+ weeks right now.

Beezer94

Recipes 

what temperature did you ferment at?

I fermented mine around 66-68F, and the phenolic qualities seem about right. With that said, I used 1/2oz of sweet orange peel and 1/2 oz of crushed coriander with 10min left in the boil and they are both very slight in the taste. Although that was what I was going for.

schuwa

Recipes 

My basement usually is at 69 degrees, typically. Would that degree of temp make that much difference?

Beezer94

Recipes 

If the ambient temperature is 69 than the temperature of the wort/beer at fermentation may be as much as 10 degrees higher. So it may have been as warm as 79F which causes more phenolic compounds to be produced. Either way a few more weeks in the bottle should mellow the taste of the beer. Some Belgian beers are actually fermented at those higher temperatures in order to get more of those flavors.

A water bath can be an easy & cheap way to help keep the temperature down.

Beezer94

Recipes 

Also did you make a starter for the yeast?

schuwa

Recipes 

I'll have to keep that in mind. TY!

Normally I do, but with this one I did not. I used the Wyeast smack pack, though, but I realize it is still better to use a starter.

ghpeel

Recipes 

My two attempts at Wit's ended with weirdly-spicy or cold medicine tasting brews. No good

I'm sticking to drinking Hoegardens and brewing other styles for now.

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot