sidepart
Well-Known Member
Just curious how a wheat beer changes as it's bottle conditioned. I bottled a batch on Monday, and I'm targeting 2 weeks for conditioning in the bottle.
Just concerned, a sample I took 2 days prior to bottling tasted great! The bottled sample I tried today to check on the progress tasted awful. Not like it was a sour or infected batch...but SWEET. Whew it was like drinking wheat candy. I was happy that the citrus/apple and smoke characters from my cold-smoked dry hopping came out though. I was presently surprised by that.
I used 5oz of corn sugar and about 3.2oz of sucrose (ran out of corn sugar) to get my carbonation around 4.0. My hypothesis is that the immense amount of sugar used to carbonate just needs to be worked out still. Does that sounds right?
Recipe here if anyone wants to take a look. Like I said, everything has tasted great along the way so I think I like where the recipe is at the moment.
Just concerned, a sample I took 2 days prior to bottling tasted great! The bottled sample I tried today to check on the progress tasted awful. Not like it was a sour or infected batch...but SWEET. Whew it was like drinking wheat candy. I was happy that the citrus/apple and smoke characters from my cold-smoked dry hopping came out though. I was presently surprised by that.
I used 5oz of corn sugar and about 3.2oz of sucrose (ran out of corn sugar) to get my carbonation around 4.0. My hypothesis is that the immense amount of sugar used to carbonate just needs to be worked out still. Does that sounds right?
Recipe here if anyone wants to take a look. Like I said, everything has tasted great along the way so I think I like where the recipe is at the moment.