Fix for Hefe that is kegged and too sweet? - Home Brew Forums
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Old 07-22-2011, 06:50 PM   #1
Spachi
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Mar 2011
St. Charles, MO
Posts: 10


Our kegged and mostly carbed hefe is too sweet, to where it is barely drinkable. It was in primary for 17 days, and then went to a keg at kegerator temps and at 10 psi of CO2. I did not take any gravity readings, I know I should have. Could I do that now that it is carbed?

Recipe:
Specialty grains
0.5 lb Pilsner malt
0.5 lb Red wheat

7lb liquid wheat extract

Hops:
1 oz hallertau for 60 minutes.

If I could take an accurate gravity and its too high, I wonder if I could pull it out of fridge and repitch to give it more time, or is it too late?
If gravity is where it should be, maybe the recipe is sweet tasting because it only has the 1 oz of hallertau? Could I dry hop it?



 
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Old 07-22-2011, 06:56 PM   #2
Nateo
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Jul 2010
Bennett Springs, MO
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Never keg your beer until it's done. But that doesn't help you now. If you warm it up and degass it, and pitch a very active starter, you might be able to get the fermentation going again.


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Old 07-22-2011, 07:07 PM   #3
cfonnes
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Jun 2010
Utah
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I had an ESB that I messed up the recipe on. 3 lbs of amber instead of 3 oz. Needless to say it was too malty.

I transferred half of it to another keg (connect out side to out side and use low pressure in, then keep opening and closing the relief valve).

Then I brewed a "light" beer, nothing but pale malt and hops.

I then blended the two.

Now I have 10 gallons of excellent ESB.

That may give you some ideas of how to fix your problem.

 
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Old 07-22-2011, 07:40 PM   #4
Spachi
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Mar 2011
St. Charles, MO
Posts: 10

Could it just be that the recipe calls for only 1 oz of hallertau? Can I take an accurate gravity after its carbed? I dont have any way to calculate/criticque the recipe.
No excuse for not taking gravities, but from what I've read 17 days is plenty for a hefeweizen. Airlock was going by 12 hours.

 
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Old 07-22-2011, 09:14 PM   #5
Nateo
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Jul 2010
Bennett Springs, MO
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1oz of Hallertau may have been plenty, or not enough, depending on the AA% of the particular hops you used. AA% varies by year and growing region. How many IBUs did you recipe say to target? That's what I go by. If the recipe doesn't have stats for the beer, like FG, OG, IBUs, etc, I don't use the recipe.

To take a gravity reading, take some beer, shake it up, let it sit overnight, then take your gravity reading. You can't read it while carb'd. Also, the gravity reading by itself doesn't tell you much. The difference between how much it did ferment, and how much it could have fermented, is what makes the beer taste sweet or dry. Throw some bread yeast in your gravity sample and see if you can get it to ferment any lower.
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Old 07-22-2011, 09:22 PM   #6
geneb
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Mar 2011
Abingdon, VA
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Assuming you used WB-06 you should have a FG in the vicinity of 1.018. Follow Nateo's instructions and make some of the beer flat and take a gravity reading. If it is significantly higher repitch an active starter and hope it takes. Failing that, follow cfonnes' idea.
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Old 07-22-2011, 11:14 PM   #7
Spachi
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Mar 2011
St. Charles, MO
Posts: 10

Thanks for the suggestions. I will leave some out tonight and see. Or could I microwave some to out gas it?

 
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Old 07-22-2011, 11:23 PM   #8
Patirck
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Apr 2010
Glendale, CA
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I was thinking about a microwave mash tun the other day...


Microwave the gas out of it???? I've never thought of that but I think it should work. As long as you don't get it to hot you may not damage any yeast still in suspension but I wouldn't count on them doing much. As someone else suggested - you could warm it up to 65 ish and then pitch some more yeast. I doubt it is a problem with the hops if this is a 5 gallon recipe, 1 oz of hallertau sounds about right. It is most likely an incomplete fermentation.

Now if you can just find a microwave to fit 5 gallons of beer...

 
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Old 07-22-2011, 11:36 PM   #9
Ravenshead
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Nateo's right but there may be another issue. What yeast did you use and what was your fermentation temp? Hefe yeasts can create sweet tastes though they usually also taste like bananas or cloves when they do.
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Old 07-23-2011, 03:52 AM   #10
Spachi
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Mar 2011
St. Charles, MO
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The temp was in the high 70's. I'm concerned my now fermenting batch started too high, too (ambient was around 78) until I moved it. Maybe this explains the taste. I was using Safbrew's wb-06
I was only thinking of microwaving a small sample to degass it for the purpose of taking a gravity. I was under the impression that the carb level wont effect my ability to restart fermentation with a yeast starter, if I need to.



 
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