So I am fairly new at this beer brewing (about 8 months). I have had some GREAT success with kits and with all grain. My problem lately has been that every batch of Dunkelweizen I have tried to brew, has turned out bad.
One batch never achieved good carbonation and tasted like vinegar and the other one was carbonated out the whazoo and tasted like cider!! Lets refer to them as Batch 1,2 & 3.
Batch 1, my daughter kept pulling out the airlock so I moved it out of her reach and during the fermentation process, the temperature in the room reached almost 80 degrees because my wife turned off the AC during the day when we were not at home. So, I am assuming the failure there was O2 during the fermentation process and higher temperatures?? I typically ferment my beers for 3-4 weeks assuring there is no more activity and any particles are settled. ANY SUGGESTIONS?
Batch 2, I was careful about the location of my 5gal bucket so my 2yo daughter could not rip out my airlock. I was also good about keeping the temperature in the room about 70.0 - 72.0 during fermentation. When I 2nd racked the beer, I noticed there were allot of air bubbles in my transfer tube, but did not think much of it. Found out later that my Siphon tube had a crack in it and was introducing allot of O2 into the beer when I 2nd racked it. THAT could explain the cider taste...but OMG the amount of carbonation in these beers was out of this world. ANY SUGGESTIONS??
Batch 3 is currently in the 2nd day of fermentation. I have it in a water bath to maintain the a temperature of 68.0F during the fermentation process. I have a new siphon and plan to do a 2nd racking in about 4-5 more days. The bucket is well out of reach of little hands that would play with the airlock. I will let you know what happens.
ANY HELP or SUGGESTIONS with this would be greatly appreciated.
One batch never achieved good carbonation and tasted like vinegar and the other one was carbonated out the whazoo and tasted like cider!! Lets refer to them as Batch 1,2 & 3.
Batch 1, my daughter kept pulling out the airlock so I moved it out of her reach and during the fermentation process, the temperature in the room reached almost 80 degrees because my wife turned off the AC during the day when we were not at home. So, I am assuming the failure there was O2 during the fermentation process and higher temperatures?? I typically ferment my beers for 3-4 weeks assuring there is no more activity and any particles are settled. ANY SUGGESTIONS?
Batch 2, I was careful about the location of my 5gal bucket so my 2yo daughter could not rip out my airlock. I was also good about keeping the temperature in the room about 70.0 - 72.0 during fermentation. When I 2nd racked the beer, I noticed there were allot of air bubbles in my transfer tube, but did not think much of it. Found out later that my Siphon tube had a crack in it and was introducing allot of O2 into the beer when I 2nd racked it. THAT could explain the cider taste...but OMG the amount of carbonation in these beers was out of this world. ANY SUGGESTIONS??
Batch 3 is currently in the 2nd day of fermentation. I have it in a water bath to maintain the a temperature of 68.0F during the fermentation process. I have a new siphon and plan to do a 2nd racking in about 4-5 more days. The bucket is well out of reach of little hands that would play with the airlock. I will let you know what happens.
ANY HELP or SUGGESTIONS with this would be greatly appreciated.