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Old 09-02-2014, 01:15 PM   #1
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Default Beer is Hazy, and tastes like a Hefeweizen

I made an adjunct (flaked corn) American Lager and split it into two batches. One of them, I used a washed, re-used Wyeast 2035 American Lager Yeast. The other I used a washed, re-used White Labs 810 San Francisco Lager.
They were both lagered about a month, the SF Lager maybe a little longer.

The American Lager turned out great. Nice and clear, and what I was looking for: A hoppier, tasty beer for my non-craft loving beer friends.
The San Francisco Lager turned out hazy, and has a hefe weizen taste to it.
I used multiple clearing agents on both beers (gelatin and irish moss)
The American Lager fermented cooler, around 55 (for 2 weeks)
The SF Lager fermented around 60-65 (for about 3 weeks)

Did it somehow get infected with a wild yeast? Is it safe to drink? Would the SF Lager yeast strain ever taste like a hefe at that temp?
I've already carbonated it and put it on tap. Can I disconnect it, and let it sit in a fridge for another month to lager it longer and maybe clear it up?
Any body have any thoughts?


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Old 09-02-2014, 01:38 PM   #2
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Edit: Gah, replied to the wrong thread.

Another edit to add:

This actually happened to me recently, very much like you describe. I bottled a clone of a well-known IPA, tasted fabulous going into the bottles, but after 2 weeks of carbing tasted like a hefe, very yeasty. I thought I had just grabbed the wrong bottle, but I haven't brewed a hefe in a while. It was not entirely unpleasant (at first), but after a few more weeks it got funkier and funkier, and not in a good way.

My guess is a wild yeast. Even if it's a bacteria, it probably won't clear up with age. If you can stand it, drink it on up before it gets unseemly. Perhaps that one keg didn't get quite as clean or sanitized?

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