My Hefe seems to have developed a cidery taste to it. This wasn't really present when I first started into the batch, and it seems like it is more pronounced in the beers that I have had stored in the fridge since mid- last week. I used 7.2 oz of corn sugar to prime it so I don't think its coming from the carbonating sugar.
Also there is very little banana and clove flavor left after being in bottles for 3 weeks. And I thought it was mega banana when I bottled, and it seems that I didn't bottle nearly as much yeast as would be typical of the style.
Is this just natural or bad sanitation on my part? It gave no hints of infection when I tasted at racking to secondary and to my bottling bucket.
Perhaps I also need to increase the serving temperature. I think I might move some to my newly completed lagering fridge to see if it changes anything, as I'm guessing my food fridge is pretty cold and is hindering volatilization of flavor compounds.
EDIT: A hefe from the closet quick chilled to just over cellar temperature in the freezer (59*F) tastes much less cidery and has more flavor. Interesting...
Also there is very little banana and clove flavor left after being in bottles for 3 weeks. And I thought it was mega banana when I bottled, and it seems that I didn't bottle nearly as much yeast as would be typical of the style.
Is this just natural or bad sanitation on my part? It gave no hints of infection when I tasted at racking to secondary and to my bottling bucket.
Perhaps I also need to increase the serving temperature. I think I might move some to my newly completed lagering fridge to see if it changes anything, as I'm guessing my food fridge is pretty cold and is hindering volatilization of flavor compounds.
EDIT: A hefe from the closet quick chilled to just over cellar temperature in the freezer (59*F) tastes much less cidery and has more flavor. Interesting...