LouT
Can't wait to go AG...
Well, I just racked my hefe into the keg. Used a recipe I got from HB_99 (thanks, Bill!).
Using White WLP300 hefe yeast, and fermenting at 64-68F, it stayed in primary for 14 days (OG 1.048). At time of kegging this evening it had FG of 1.013. Color is nice, still some cloudiness. Good banana scent and slight clove scent/flavor, too. When my wife tasted it, she said she smelled the banana scent, and got some of the clove, but then she surprised me and said it had a slight chloraseptic-like aftertaste in the front of her mouth. I seee that phenols are the cause of this (also called "band-aid") flavor.
QUESTION: is this normal at this stage, since the hefe yeast strain does produce esters and phenols, or could I have somehow contaminated something? I was pretty judicious about sanitizing and rinsing with boiled water. Too much time in primary maybe? As a fairly new brewer, and especially with this being my first batch of hefe-weizen, some help from a seasoned brewer would be great -- thanks! -Lou
Using White WLP300 hefe yeast, and fermenting at 64-68F, it stayed in primary for 14 days (OG 1.048). At time of kegging this evening it had FG of 1.013. Color is nice, still some cloudiness. Good banana scent and slight clove scent/flavor, too. When my wife tasted it, she said she smelled the banana scent, and got some of the clove, but then she surprised me and said it had a slight chloraseptic-like aftertaste in the front of her mouth. I seee that phenols are the cause of this (also called "band-aid") flavor.
QUESTION: is this normal at this stage, since the hefe yeast strain does produce esters and phenols, or could I have somehow contaminated something? I was pretty judicious about sanitizing and rinsing with boiled water. Too much time in primary maybe? As a fairly new brewer, and especially with this being my first batch of hefe-weizen, some help from a seasoned brewer would be great -- thanks! -Lou