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Old 08-18-2012, 05:06 PM   #1
payton34's Avatar
Dec 2009
grand rapids, michigan
Posts: 193

i have tried to brew a hefeweizen twice now and both times it has had a vinegary taste.all other brews come out all right. does the safebrew w 06 give off flavors or did i just infect two batches?

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Old 08-18-2012, 08:33 PM   #2
Jul 2011
virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts

Before anybody can answer anything we need detailed information of everything you did.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

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Old 08-18-2012, 08:50 PM   #3
Waste Allocation Load Lifter - Earth Class
passedpawn's Avatar
Apr 2009
☼ Clearwater, FL ☼
Posts: 27,092
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Vinegar = acetic acid = acetobacter (bacteria) = sanitation issue = not gonna recover = dumpola.

If you're not getting this on your other beers, it might not be that, but with vinegar it almost always is.

It's not "sulphur" or "green apple" that your tasting, is it?
- Andrew

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Old 08-19-2012, 03:33 AM   #4
Jul 2011
Suburbs of Chicago, Illinois
Posts: 505
Liked 118 Times on 84 Posts

I split a batch of wort into two fermenters using in one Safale-05 and in the other Safbrew WB-06. I experienced an obvious tartness with the Safbrew WB-06, which I now find pleasant; however, this is not a flavor I'd want with every hefeweizen. Taste it again and see if you really think it's vinegar or if it's more of a tart/sour flavor.

If you search safbrew 06/tart/sour on google, you'll see that you aren't alone with this observation.

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Old 08-19-2012, 03:43 AM   #5
Aug 2012
Santa Rosa, CA
Posts: 289
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Can naturally occurring acetobacter on wheat survive the malting and mashing process? I doubt it could survive boiling.If so, maybe your yeast starter needs to be larger/healthier to out-ferment the acetobacter?

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