Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > American Wheat very tart taste - need advice
Reply
 
LinkBack Thread Tools
Old 05-15-2008, 02:49 PM   #1
michelson39
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Seattle
Posts: 78
Liked 2 Times on 2 Posts

Default American Wheat very tart taste - need advice

The background:
About 5 weeks ago I brewed a Blackberry American Wheat. I tried a sample of it last night and it tasted sour/tart. It wasn't exactly unpleasant but much more sourness would be.

I looked on the Wyeast website and it give the following description of the yeast. Notice the reference to tart.
"A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable."


The details:
It was a pretty typical recipe. I brewed it in the same manner I've brewed all my others which have turned out fine. Off hand I would say I used about 4 lbs of wheat extract and 3 or so lbs of light LME. Nothing crazy used for the hops or grains. After a week of normal fermentation at 65 degrees I racked it to my corny, added 2oz of blackberry extract and let it sit for 4 weeks. I checked it last night and it had a FG of 1.012.


My questions:
1. Why is my beer so sour/tart? Is it because the low fermentation temps, the blackberry extract, a combination of the two, or did I get a wild yeast?
2. Has anyone else experienced this sourness with Wyeast 1010?
3. Is the beer stuck this way or will it mellow out if I age it longer?
4. Once cold and carbonated, will the sourness be less?


My plan right now is to let it sit another couple weeks, carbonate it, and try it then. Any other suggestions?


Thanks for your thought!
-Jeff

(I posted this in another category but didn't get any replies. I think I just posted in the wrong place so I'll give it another try)

__________________
michelson39 is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2008, 02:53 PM   #2
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,017
Liked 979 Times on 654 Posts
Likes Given: 28

Default

"nothing too crazy" is a little vague regarding the hops you used since it could be a major contributor to your tart flavor. How much volume did you boil and what hop variety and schedule did you use?

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2008, 03:13 PM   #3
michelson39
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Seattle
Posts: 78
Liked 2 Times on 2 Posts

Default

2.5 gal boil. Same as all my others which have turned out fine (15+ batches).

Hops were: 1 oz of Cascade 60min, and .5 oz Hallertau for 15min.

__________________
michelson39 is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2008, 03:23 PM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,017
Liked 979 Times on 654 Posts
Likes Given: 28

Default

Assuming the hops were of average alphas, I get 24 IBU. Wheat beers like to be 10-20 IBU so it could be a combination of overhopping, a yeast that advertises "tart/crisp", and a slight bit from the blackberry extract.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2008, 04:03 PM   #5
michelson39
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Seattle
Posts: 78
Liked 2 Times on 2 Posts

Default

Thanks. Anyone else have any other thoughts or experienced something similar?

__________________
michelson39 is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2008, 04:15 PM   #6
comj49
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Lambertville, MI
Posts: 111
Default

I would assume it is your extract, since I just made roughly the same beer with the same yeast (wyeast american wheat?), and didn't get any tart flavor to my beer. I actually split my batch, half plain old american wheat, and the other half got 2 oz of blueberry extract. The plain half is just that, plain! It is very light and refreshing, but really no character to it at all, but that was expected. The blueberry is good though!

I think it will mellow over time, and make sure you let it sit in the fridge for at least 3 days or more before you drink them. I made a weiss beer before i really knew what one tasted like, which has a kinda bananna off flavor to the yeast, but after a week in the fridge, that off flavor is starting to mellow, and the beer is becoming really good. Just be patient!

__________________

Lois: "Oh, my God! You can only play the piano when you're drunk!"
Peter: "Now that's not true! I can also vomit, fall down and make dirty calls to your sister when I'm drunk!"


Primary#1- Pale Ale
Primary#2- empty
Primary#3- empty
Bottle conditioning- Citrus Wheat
Drinking-Mild, Kolsch, Sweet Stout
Upcoming- Red Rocket clone, robust porter

comj49 is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2008, 12:09 AM   #7
wedge421
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Harrisburg, PA
Posts: 957
Liked 11 Times on 10 Posts
Likes Given: 2

Default

I know that frozen strawberries can make a beer very tart so maybe it was the addition of the fruit that was the issue?

__________________
wedge421 is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2008, 11:44 PM   #8
michelson39
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Seattle
Posts: 78
Liked 2 Times on 2 Posts

Default

So I've thought it over a bit and had another sample. I was just freaking out a bit.

This is what I'm thinking. When I took my sample from the corny, it sucked lots of the yeast up from the bottom so my little sample was mostly yeast. Normally, the yeast gives the beer a slight tart taste. In my case it gave it a very tart taste because I had so darn much of it.

Does anyone buy that explanation?

__________________
michelson39 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
Wheat brew advice... my first wheat rescue brew Extract Brewing 17 05-19-2008 09:01 PM
American APA-- Any advice pa-in-utah Recipes/Ingredients 16 05-24-2007 05:49 PM
Welches grape juice - Real tart taste - Any fixes? britishbloke Wine Making Forum 4 04-11-2007 02:03 AM
Cider very tart, little apple taste: options? ryan112ryan Cider Forum 6 10-19-2006 05:17 PM
Sour, tart taste PhoenixCoyote Cider Forum 1 06-18-2006 09:23 PM