Originally Posted by MaximAvs
Thanks for the info!! I'm not sure I can LOVE that tangy flavor. The DME was a Wheat Dry Malt Extract. So I'm hoping it mellows out somewhat. If I change yeast can I lessen the tanginess?!
I did have a great time making it, and I'm looking forward to trying other styles.
BTW, on a side note, I love Nanaimo bars!!!
Awesome you love Nanaimo bars
Anyway, no you cannot lessen that Tangyness by changing the yeast- it is part of a young wheat using TONS of wheat extract in relation to other extracts. Which is what you did. I brew all grain, and when I use TONS of wheat grain (IE more than 50% of the grain bill) I get the same thing.
If you really want to reduce that tangyness do this:
- Reduce your wheat extract to less than 40% of the grain bill. If you do this, you will notice a HUUUUUUUUUGE difference.
I did a wheat beer with only 20% of the grain bill, using wheat yeast though. Not really a wheat in the traditional sense, but probably one of the best beers I have every had - seriously. I am am bit tipsy on it now