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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Tangy, Tart First Brew
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Old 10-13-2010, 02:53 AM   #1
MaximAvs
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Default Tangy, Tart First Brew

So I cracked my first brew (a hefeweizen). It fermented for 10 days, was in a secondary for 7 days, and then bottle conditioned for 7 days.
There was actually pretty good carbonation for only week. But the taste was off.
It was really tangy, or tart. The color was a little darker than I would have liked, but seemed ok. When I moved it from the primary to the secondary, it had that banana fragrance, but I don't get it now.

Anyone got any ideas as to what might have happened? I don't know that I can drink this batch, unless it will get better as it sits in the bottle.

Thanks
Sean



Here's the recipe;
1lb Crystal 10
6lbs LME
1lb Wheat Dry Malt Extract
1oz Hallertau
Safbrew WB-06

Simmered Crystal 10 at 150degrees for 35 min; Added LME & DME; brought to a boil and added hops; boiled for 60min; cooled down to 70degrees; took grav (1.042); pitched yeast; Primary for 10 days; Racked to secondary; took grav (1.014); secondary for 7 days; took grav (1.014); racked to bottling bucket; boiled 3/4 cup corn sugar in 2 cups water; added to wort; bottled.

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Old 10-13-2010, 02:55 AM   #2
mdstrobe
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It'll get better as it ages. Age at room temp. You're good. You are drinking green beer after 24 days from brew day. People usually ferment for 24 days.

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Old 10-13-2010, 03:02 AM   #3
jollytim
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I agree it should get better as it ages, but Hefes are typically better when young.

Could be that the strain of yeast you used gives that flavor.... or like mdstrobe said, it could just be too young yet.

Hefe's should (as you probably know) be served warmer than ales ( cooler than room temp, but warmer than the refrigerator), and swirl the yeast into the bottle... just the temperature alone can change the taste dramatically.

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Old 10-13-2010, 03:07 AM   #4
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Most beer will change in flavor substantially after proper conditioning. While hefes are best young, (it sounds like you did a good job w/the fermentation length) you're still gonna want to let it sit in the bottle for a while.

If it isn't any better after two more weeks then you might have a problem. How hot was your fermentation temp? I've noticed that with hefes the flavor gets a little funky as the temps get up there.

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Old 10-13-2010, 04:08 AM   #5
MaximAvs
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Thanks for the info guys!!
It was fermenting at around 68-70 degrees. At one point it did a pretty good temperature swing when we had a hot day that turned cold at night (life in Colorado).
I tasted it after the primary and it was pretty good, but the secondary was a little tangy but not bad.
I'll let it sit for another couple of weeks and hopefully it tastes better.
My question is, how can people drink KEGGED beer earlier than bottled beer if you still should let it sit for a while?

Sean

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Kegged: Summer Lemon Blonde
Kegged: Irish Red
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Old 10-13-2010, 04:12 AM   #6
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We ferment longer.

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Old 10-13-2010, 04:24 AM   #7
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Quote:
Originally Posted by jollytim View Post
I agree it should get better as it ages, but Hefes are typically better when young.

Could be that the strain of yeast you used gives that flavor.... or like mdstrobe said, it could just be too young yet.

Hefe's should (as you probably know) be served warmer than ales ( cooler than room temp, but warmer than the refrigerator), and swirl the yeast into the bottle... just the temperature alone can change the taste dramatically.
Absolutely! My latest is just OK when first out of the fridge, but let it warm up just a little and >BAM!< it's some of the best beer I've EVER had. Maybe the best.
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Primary: Chardonel
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
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Old 10-13-2010, 02:25 PM   #8
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This tangy/tart flavor just isn't a little bit, it literally tastes like someone added a tbsp of vinegar into the bottle.

I will say that during the process I had set the primary on a warming pad to keep the temp up around 70. I also did the Christmas light warmer while the bottles were conditioning, so I hope I didn't get the beer too warm causing it to go foul!
I just took all the bottles out and set them on a shelf in the basement (which stays at about 67-68 degrees) until winter gets here, and hopefully they improve in flavor.

Now to convince the wife to let me try another batch of beer!

Sean

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"Drink and Farm Responsibly"

Primary:Clean
Secondary:Clean
Bottled: Octoberfest
Kegged: Summer Lemon Blonde
Kegged: Irish Red
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Old 10-13-2010, 04:52 PM   #9
BeerJorge
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What water did you use to brew?

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Old 10-13-2010, 05:59 PM   #10
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Quote:
Originally Posted by MaximAvs View Post
This tangy/tart flavor just isn't a little bit, it literally tastes like someone added a tbsp of vinegar into the bottle.

I will say that during the process I had set the primary on a warming pad to keep the temp up around 70. I also did the Christmas light warmer while the bottles were conditioning, so I hope I didn't get the beer too warm causing it to go foul!
I just took all the bottles out and set them on a shelf in the basement (which stays at about 67-68 degrees) until winter gets here, and hopefully they improve in flavor.

Now to convince the wife to let me try another batch of beer!

Sean
Sean, Did you taste this prior to bottling at all?
What is your sanitizing routine and what do you use for sanitation pre fermentation through bottling?
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