orj
Well-Known Member
Hi all,
I started a batch of simple extract honey wheat brew 2 weeks ago today.
recipe:
3 gal boil
5.5 gal recipe
6# Briess wheat DME
1# honey (10 min)
1 oz liberty (60 min)
1 oz liberty (20 min)
1 oz amarillo (10 min steep)
1 vial American Hefeweizen (wpl320)
measured OG: 1.046
SG at two weeks @65F: 1.026
From what I gather, it's not unusual to still have krausen on a hefe after this much time (which I do). What concerns me is the small amount of fermentation that has taken place and the overly sweet taste of the sample. I thought honey was highly fermentable.
I'll take another sample in a few days. If it's not going anywhere should I pitch more yeast or just leave it be? I've never had a batch take this long.
I started a batch of simple extract honey wheat brew 2 weeks ago today.
recipe:
3 gal boil
5.5 gal recipe
6# Briess wheat DME
1# honey (10 min)
1 oz liberty (60 min)
1 oz liberty (20 min)
1 oz amarillo (10 min steep)
1 vial American Hefeweizen (wpl320)
measured OG: 1.046
SG at two weeks @65F: 1.026
From what I gather, it's not unusual to still have krausen on a hefe after this much time (which I do). What concerns me is the small amount of fermentation that has taken place and the overly sweet taste of the sample. I thought honey was highly fermentable.
I'll take another sample in a few days. If it's not going anywhere should I pitch more yeast or just leave it be? I've never had a batch take this long.