Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 1010 American Wheat - Spicy Notes?
Reply
 
LinkBack Thread Tools
Old 03-29-2012, 07:22 PM   #1
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default Wyeast 1010 American Wheat - Spicy Notes?

Does anyone else get a spicy element, almost pepper-like note, from this yeast?

Aerated well, Pitched @ 57, Fermented @ 58-59 (actual wort not ambient) per my calibrated thermo on my temp controller raising to 65 very slowly starting at the beginning of week 2 till the end of week 2, and proper pitch rate per Mr. malty.

(My guess is that fermenting on the lower side is possibly brining in a peppery phenol similar to what happens when you ferment 3522 Ardennes on the lower side)

It's not the hops either (Sorachi Ace, Cascade) or the malt (2-row, wheat malt, flaked wheat)

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2012, 08:00 PM   #2
Taypo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Wylie, TX
Posts: 352
Liked 2 Times on 2 Posts

Default

I know it throws sulfur at low temps, but I've read nothing about spicy. I started cool on the American Wheat that's in primary now, but I've let it warm up to around 65 or so the last couple days to finish up.

__________________

Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

Taypo is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2012, 09:08 PM   #3
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

Yeah I could smell it during fermentation. Maybe it is the combo of sulphur and the sorachi hops that created it, I could see that. I thought it was all off gassed with the temp rise but maybe not.

I picked up the note, so did the judges at slurp and burp 2012. If I can pinpoint what to change this wheat I brewed would have got like a 40 because all the other score categories were really high. This was the only flaw really listed.

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
my wheat with wyeast 1010 still smells like a butthole Rolly Fermentation & Yeast 4 06-19-2012 12:57 AM
Wyeast 1010 American Wheat...when will the sulfur go away? Rolly Fermentation & Yeast 2 01-10-2012 04:55 AM
wyeast 1010 in wheat wort, sulphur smelling CO2 coming from blowoff bucket BrewinBigD Fermentation & Yeast 11 08-23-2011 01:25 PM
US-05 substitute for Wyeast 1010 in an American wheat or should I try something else? msa8967 Fermentation & Yeast 7 08-20-2011 03:01 AM
American Wheat w/ Wyeast 1056 and reuse greenleaf586 Fermentation & Yeast 3 02-25-2011 01:48 PM