Brewing an American Wheat with honey/lemon adjuncts. I want the citrus/fruit profile of the Citra, but not overly bitter.
Would a 50/50 mix in the last 15 minutes work, or for this style beer is one preferred over the other?
I think you may be right.
I'm now at 3 weeks in the fermenter and the astringent flavor has gotten worse with each week. It's unbearable now...it's vinegary with a citrus twist.
It's almost exactly like chewing on the pith of an orange...bittery sour
Lost cause?
Thanks for this tidbit. I'll see how it turns out after bottling. I plan to leave it in the primary a while longer, cold crash and let it (hopefully) mellow in the bottle.
If it's still sour, it looks like I'll be avoiding that yeast.
Whoops - I need to edit my recipe. I just remembered that I threw in some orange peel during the boil (one orange's worth and I scraped off all the pith).
I'm at the 2 week mark for fermentation of a Bavarian Hefeweizen.
BSG's Bavarian Hef extract kit:
2 x 3.3 lb cans Wheat LME
1 oz German Hallertau hops
11.5 g Fermentis WB-06
My gravity's at 1.012 (1.010 being the goal), but I still have a lot of crud floating on the top.
Which leads to my...
Always worth reviving an old thread when it has value. I'm new, so it has value to me. :cross:
My fermentation temp has been consistent @ 70-72 ( a little warmer when it was really active) so, I'll be leaving it for a while and see what happens.
I'll design a cool label for when I give beer away, but otherwise I just wanted a simple label method for my own organization.
I think I'm going to try waterproof chalk markers...
Does anyone label with some type of glass marker? Or is everyone using labels?
I thought about getting these reusable semi-permanent labels:
http://garagemonk.myshopify.com/
Or cling labels:
http://www.beerclings.com/
http://www.grogtag.com/front-only-basic-label
Or I assume you...