so i bottled my beer yesterday after 3 weeks in the fermintor. it was a hefe and here is the recipie:
2 lbs fresh wheat steep at 160 F for 20 min
3 lbs wheat DME
2.25 oz orange blossom honey
1.5 hops 1 oz at 60 min boil, 05 oz 20 min remaining
0.75 oz corriander steep 20 min at flameout
1 oz bitter orange peel steep 20 min flamout
boil 60 min 5 gal.
OG - 1.052
FF - 1.010 (does this seem low to anyone?)
primary ferm. 3 weeks
It smelled very nice and i tasted the beer after the hydrometer reading which tasted okay at first then had a very tart bitter almost metallic after taste to it. I used 3 gal spring water and 3 gal distilled water (due to the DME) so i dont think it has to do much with minerals. The question i have is does all beer kinda have this bitter tart aftertaste before conditioning or does my brew just suck? I know i need to wait for sure but i just was wondering if this taste in normal or not? Im sure the yeast bite also has some to do with it and the fermentor was moved about 20 min before i took the sample.
2 lbs fresh wheat steep at 160 F for 20 min
3 lbs wheat DME
2.25 oz orange blossom honey
1.5 hops 1 oz at 60 min boil, 05 oz 20 min remaining
0.75 oz corriander steep 20 min at flameout
1 oz bitter orange peel steep 20 min flamout
boil 60 min 5 gal.
OG - 1.052
FF - 1.010 (does this seem low to anyone?)
primary ferm. 3 weeks
It smelled very nice and i tasted the beer after the hydrometer reading which tasted okay at first then had a very tart bitter almost metallic after taste to it. I used 3 gal spring water and 3 gal distilled water (due to the DME) so i dont think it has to do much with minerals. The question i have is does all beer kinda have this bitter tart aftertaste before conditioning or does my brew just suck? I know i need to wait for sure but i just was wondering if this taste in normal or not? Im sure the yeast bite also has some to do with it and the fermentor was moved about 20 min before i took the sample.