badgerbrew

Recipes 

Just cracked open my very first beer! Very exciting. But it taste like apple cider, only not as good. It's supposed to be Dunkelweizen (Dark Wheat). I have a feeling it will taste better in a couple weeks. Any thoughts?

HOOTER

Recipes 

Time. Cidery taste can be an indication of a green brew. Let 'er age a few weeks and try another.

__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

android

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it might be acetylaldehyde, which is a 'green apple' flavor, it is a compound formed by yeast that will be reabsorbed if given time, but as it's been bottled, it may not fade too much. but HOOTER could be right, just a green beer taste, hopefully it'll come out good. which yeast did you use?

__________________
primary: Tasty Blonde
kegged: Maibock, Schwarzbier, Irish Red, Oak Aged Dark Belgian

ebay temp controller | thermostat temp controller

SMOKEU

Recipes 

Did you add sugar?

fineexampl

Recipes 

let it age. my first brew was terrible in the beginning and got better as time went by.

badgerbrew

Recipes 

I used Wyeast 3333 Dark Wheat, smack pack. The recipe called for 6 weeks, and it's been exactly 6 weeks, so maybe it's still a little young. I'll try again after a couple more weeks.

HOOTER

Recipes 

I would assume you went with the 1-2-3 rule? That's fine for average gravity brews, just don't expect your beer to be it's best right away. A few weeks can work wonders.

__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Chippewa

Recipes 

Hey Badger Brew,

Just wondering how that intially cidery beer ended up in October?

I added some honey to an established amber recipe and after 12 days in the primary I just moved it to the secondary tonight. I knew that there are some connections between adding extra sugars (honey) and cidery tastes, but I partial mashed with 4 lbs of extra grains in order to make sure there was enough balance. I was disappointed with the off-taste I experienced. I'm hoping that it is just "green" and that after a month or so in the secondary it will be good to go.

Just thought I'd see if yours panned out in the end.

amh0001

Recipes 

How long did you let it sit in the Primary? I racked a cream ale after 10 days and it was crazy loaded with acetylaldehyd. Thats when i learned about conditioning. I let my beer sit in primary a minimum of 3 weeks now.

__________________
Ingredients: Cream Ale, Patersbier, Irish Blonde
Primary:Irish Red, St. Paul Porter
Bottled: Citrus Wheat, BMs Centennial Blonde, Cream Ale, Patersbier, Caribou Slobber, Dry Stout, Sweet Stout, Ed's Haus Pale Ale

"....yeast have to start growing an army to best eat the sugar, so they have a wild orgy and then make a bunch of yeast babies." - Revvy

Chippewa

Recipes 

Thanks amh,

I left it in the primary my semi-standard 10-14 days (this one was 12 to be exact). The airlock had been bubbling very vigorously for the first 3-4 days, but had died down and been silent for the last 6 or 7. However, after checking on it this morning, less than 12 hours after moving it to the secondary, I notice another krausen forming. Evidently, the fermentation was not complete despite the still airlock.

This is new territory for me, I've never had a fermentation pick back up this noticeably after moving something out of the primary. I figure I'll just let it ride in the carboy for another couple of weeks, then move it to another bucket for a "third" fermentation stage?

I'm up for any thoughts/advice.

Thanks everyone.