Originally Posted by 944play
Plain old unmalted wheat, without a mash, will likely contribute a bland, pasty, floury taste and a lot of starch haze. If you're after a "bready" type of wheat flavor, there are better ways.
Ok, thanks for the input. About a day into the primary fermentation the primary ERUPTED with a pasty, bready liquid and it got all over the place.
I'm glad at least that the yeast was that active so quickly (this was also my first time using a wort chiller, I pitched at about 84 degrees--I had been pitching at like 150-200 previously which probably killed off a good portion of the yeast), but I'm concerned now that the final product will taste bland, like you said.
Time will tell now I guess, but I have a separate question: because of the eruption, should I transfer to the secondary fermenter now or leave it in the primary for another week and then transfer? I don't want to interrupt the fermentation process, but at the same time I don't want this floury substance to ruin the batch..
Thanks for your input guys.