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!