Ived got a few questions concerning my first AG "Wheat Beer". Recipe was:
Pale Malt 2 row - 6.6 lb
Wheat malt - 4.4
Saaz - 1.5 oz 60 min
Saaz - 1.0 oz 15 min
Saaz - 0.5 Oz Flame out
German Wheat - Wyeast #3333
OG - 1.057
FG - 1.015 ish
5.5 gal batch
Bottled 7 days ago.
1) I had a my first ever gusher today. It was a Mt Vesuvius ( The wheat really added to head retention )! Now I had sample one of these yesterday and another after the gusher and no problem so I assume that it was an isolated incident. right?
2) Maybe more important. I am noticing a sulphury twang throughout the several bottles. Is this because it is still "green"?
Pale Malt 2 row - 6.6 lb
Wheat malt - 4.4
Saaz - 1.5 oz 60 min
Saaz - 1.0 oz 15 min
Saaz - 0.5 Oz Flame out
German Wheat - Wyeast #3333
OG - 1.057
FG - 1.015 ish
5.5 gal batch
Bottled 7 days ago.
1) I had a my first ever gusher today. It was a Mt Vesuvius ( The wheat really added to head retention )! Now I had sample one of these yesterday and another after the gusher and no problem so I assume that it was an isolated incident. right?
2) Maybe more important. I am noticing a sulphury twang throughout the several bottles. Is this because it is still "green"?