Beardedterror
Well-Known Member
Hey all!
I brewed my first AG wheat (Hank's Hefeweizen from midwest supplies) almost 3 months ago. It's been in bottles for a little over 2 months. I've already had a few through various stages of conditioning, hoping to see it get better, but I get a very strong buttery flavor and aroma. It's not undrinkable, but it's definitely not satisfying.
Here's the thing: I think I already know what I did wrong, but I want a more experienced opinion. It has to deal with a very wrong attempt at a protein rest.
I started out like I always do. I Got my mash water up to 166, I mash in and hit my temp of 154, which is exactly what I was aiming for. I let it sit for 90 mins, and then read in my instructions about a protein rest. I was a bit confused, since I'd never done a wheat or heard of a protein rest. The directions said to do a protein rest at 115-122 degrees (looking back, it definitely said to do this before the mash). Being the noob I am, I plopped my wort chiller in my "mash tun" (I BIAB with a sparge) and got the temp down to 115 and let it sit for 20 mins. I then put my bag in sparge water @ 182 degrees and hit my target of 170 right on the nose.
I boiled as normal, ferment was good, sanitation was as good as I usually am, so I'm pretty sure it's not infected. It's never shown any other signs of infection, either. Did bringing the temp down to 115 cause the buttery off flavor? If not, what could it be? It's diacetyl I'm smelling and tasting, right?
Thank you all!
I brewed my first AG wheat (Hank's Hefeweizen from midwest supplies) almost 3 months ago. It's been in bottles for a little over 2 months. I've already had a few through various stages of conditioning, hoping to see it get better, but I get a very strong buttery flavor and aroma. It's not undrinkable, but it's definitely not satisfying.
Here's the thing: I think I already know what I did wrong, but I want a more experienced opinion. It has to deal with a very wrong attempt at a protein rest.
I started out like I always do. I Got my mash water up to 166, I mash in and hit my temp of 154, which is exactly what I was aiming for. I let it sit for 90 mins, and then read in my instructions about a protein rest. I was a bit confused, since I'd never done a wheat or heard of a protein rest. The directions said to do a protein rest at 115-122 degrees (looking back, it definitely said to do this before the mash). Being the noob I am, I plopped my wort chiller in my "mash tun" (I BIAB with a sparge) and got the temp down to 115 and let it sit for 20 mins. I then put my bag in sparge water @ 182 degrees and hit my target of 170 right on the nose.
I boiled as normal, ferment was good, sanitation was as good as I usually am, so I'm pretty sure it's not infected. It's never shown any other signs of infection, either. Did bringing the temp down to 115 cause the buttery off flavor? If not, what could it be? It's diacetyl I'm smelling and tasting, right?
Thank you all!