New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > I think I may have made a mistake...Help?




Reply
 
LinkBack Thread Tools Display Modes
Old 03-06-2012, 06:12 AM   #1
Lazersgopewpew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Los Angeles, CA
Posts: 51
Liked 1 Times on 1 Posts

Default I think I may have made a mistake...Help?

Hey everyone,
So I'm pretty new at this (my second brew) and I decided to try out a Belgian Wit recipe at my local brew shop with some slight modifications.
Recipe I used as follows:

6 lbs Wheat Malt extract
0.5 lbs adjuct sugar

Grain:
7 oz. CaraPils
1 oz. Belgian Aromatic

Hops:
0.45 oz. Perle (7.9%) (60 min)
0.5 oz. Saaz (5 min)
0.25 oz. Cascade (5 min)

WLP400 Belgian Wit ale Yeast

Now here's where I might have (probably) gone wrong.
I'm not sure if the mistake was on the shop owners side or maybe I just misheard him, but I added a large handful of Blood Orange zest and 0.5 oz. of crushed coriander for about 60 min of the boil.
After having read several threads on the subject after placing in primary fermenter (which 24 hours later is going crazy fermenting at 73F with none of the bad smell I've heard is associated with this strain of yeast) I'm now quite worried I've ruined this batch as I can't stand bitter beers (IPA etc)

Is there any hope?



__________________
Lazersgopewpew is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 09:51 AM   #2
FarmBoy530
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: AUburn, Ca
Posts: 210
Liked 4 Times on 4 Posts
Likes Given: 4

Default

I'm not sure what orange zest in the boil would do. I wouldn't guess it pleasant. I have used it in the 2ndary but also got bitter orange. in a week (or a few days after fermentation is done) rack it to a 2ndary and taste it. Even if its not great give it some time. Sometime time is all it takes!



__________________
FarmBoy530 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 10:51 AM   #3
rl1373
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Meeeshigan
Posts: 94
Default

Corriander and zest is typically added at flameout or shortly before. I don't think your going to have the same effect as a 60 minute boil of hops. I think if anything you might have eliminated those flavors altogether. I wouldn't stress to much about it. Even if you have created a zest monster, a little time should cure it. Bottle it up, it might be great.

73 is a little warm fermentation for that strain of yeast. You'll probably wind up with strong banana/clove flavors. 74 is the max recommended by the manufacturer.

Good luck!

__________________
rl1373 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 11:38 AM   #4
JesseRC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: San Antonio
Posts: 1,785
Liked 9 Times on 8 Posts
Likes Given: 1

Default

I think your fine when it comes to the zest and coriander. It should have been done at flameout out or last 5min. At worst, you may end up with a bit more bitterness because of the long boil of the zest. Its usually done at flameout/5min to release the oils from the zest. You end up with a nice aroma on the nose more than anything.

The high ferm temps will produce the flavors rl1373 suggested. It might be what you were looking for. Some people ferment high to get them, others ferment low to avoid them. Either way it will be beer and it will be good.

__________________

Jesse

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy

JesseRC is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 05:47 PM   #5
Lazersgopewpew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Los Angeles, CA
Posts: 51
Liked 1 Times on 1 Posts

Default

thanks for the replies everyone.
I was lead to believe Belgian wits didn't require secondary ferm. Would the time in the secondary serve to mellow out any bitterness that might have come from the orange?

also if I find the orange flavor lacking after primary ferm, would orange pulp in the secondary help that out or would that be a bit overkill?

__________________
Lazersgopewpew is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 06:20 PM   #6
JesseRC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: San Antonio
Posts: 1,785
Liked 9 Times on 8 Posts
Likes Given: 1

Default

I would not secondary. Part of most begian wheat style is the yeast. You probably want to drink it young while the yeast is in suspension.

__________________

Jesse

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy

JesseRC is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2012, 01:28 AM   #7
Lazersgopewpew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Los Angeles, CA
Posts: 51
Liked 1 Times on 1 Posts

Default

So just wanted to update anyone who was interested on what happened.
It was pretty bitter when I checked it about 1.5 weeks ago (2 weeks into primary ferm).
But when I bottled today (after 3.5 weeks) most of the bitterness seems to have gone away.
There still is a little bit of bitterness to it, but I'm hoping that will also go away after a 2 week bottle conditioning.

On a side note, I bottle it with a few tsp (about 10 tsp/4.5 gal) of distilled orange blossom water. Gave the beer a nice aroma.

I've decided to call the beer my Bloody Blossom Blunder, although the blood oranges didn't seem to make much of an appearance...

__________________
Lazersgopewpew is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2012, 08:38 AM   #8
FarmBoy530
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: AUburn, Ca
Posts: 210
Liked 4 Times on 4 Posts
Likes Given: 4

Default

Glad to hear it, I would leave em in the bottles for at least a month. I normally do 6 weeks before I start drinking. With most beers it makes all the difference in the world!

__________________
FarmBoy530 is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2012, 11:35 AM   #9
BigRob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 603
Liked 17 Times on 16 Posts
Likes Given: 1

Default

If it was actually zest from a blood orange, and not dried peel, you're not in any danger, there's not really any bitterness in the zest, all of that comes from the white pitch underneath the zest.

__________________
BigRob is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2012, 06:22 PM   #10
Lazersgopewpew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Los Angeles, CA
Posts: 51
Liked 1 Times on 1 Posts

Default

unfortunately, some of the pith was added. Probably where all the bitterness came from.



__________________
Lazersgopewpew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
I think I made a mistake... machinehead131 Beginners Beer Brewing Forum 13 02-25-2011 12:18 AM
Might have made a mistake... kentcurtis Beginners Beer Brewing Forum 3 11-19-2010 09:05 PM
Best way to fix a mistake I made with my hops? crw011 Beginners Beer Brewing Forum 12 04-29-2010 08:32 PM
I made a big mistake. DamianPollard Beginners Beer Brewing Forum 10 03-21-2010 10:04 PM
I think i made a mistake... bass2187 Beginners Beer Brewing Forum 3 10-12-2008 07:41 PM