chanson16

Recipes 

I brewed a wheat recipe that I designed and it tastes like the smell of dirty socks. I am wondering if it is the yeast I used. I used Wyeast 1010 American Wheat. A few sniffs of the airlock during fermentation were pretty bad so that is why I think it could be the yeast. My grain and hop bills are below.

4lbs 2-Row
4lbs Red Wheat
.5lb Honey Malt
.5lb Rice Hulls
.5lb CaraRed

.33 oz Centennial (60 minutes)
.5 oz Saaz (30 minutes)
.5 oz Saaz (5 minutes)

Any thoughts? Also can I throw in an ounce or two of Cascade in my keg to try and mask it with a stronger hop flavor?

Obliviousbrew

Recipes 

When did you brew this?

chanson16

Recipes 

About a month ago.

chanson16

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Bump. I am really curious if anyone has had a bad experience with wyeast American wheat giving terrible off flavors.

RmikeVT

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have you tasted it? does it taste bad?

AmandaK

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Some wheat strains can smell terrible in the fermenter. For instance, WY3068 smells like dog farts when it's fermenting, but if you let it clean itself up it smells much better after fermentation is complete.

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BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider

chanson16

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It has been about a month since I brewed it. It does not taste very good. Has a very strong after taste.

TCWbrew

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What temperature was the yeast pitched at and fermented at?

AmandaK

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Okay. So, how was your sanitation? And can you describe this aftertaste? I once had a beer that smelled like "wet dog poopy feet", which was clearly a sanitation issue. I'm hoping to get a more clear picture of what the off-flavor really is.

This is a good place to start for terms, if you need it.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider

Yooper

Recipes 

Sounds infected, maybe with brett, since "dirty socks" isn't a pleasant smell (at least to me!), and well, Amanda's "wet dog poopy feet" could be worse.

But take a look at that link and see if you can come up more descriptive flavor/aroma.

How's the color? Is it clear, or cloudy? How about texture? Any slickness or ropiness?

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