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Old 11-23-2012, 06:22 AM   #1
StusBrew
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Apr 2012
Bingen, WA
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so...Almost 2 weeks ago (Sunday will be 2 weeks), I brewed a dunkelweizen. From JZ's book, "Brewing classic styles". I had my first and only example of a dunkelweizen from Fish Brewing out of Olympia, WA. Liked. Wanted to brew it. Ferment temp. was supposed to be 62 degrees F. Basement was around that temp. Rougly 60 - 65. I fermented down there for about 4 days. Then it got to 60. Kreusen was huge compared to other beers I've done. Kreusen stayed for the full 4 days. Since slowed considerably, I think I got dumb and worried. Didn't see nothing. Timed the airlock movement. Looked for activity in beer in glass carboy. Moved it upstairs where about 68 - 70 degrees F. Dunkelweizen is supposed to be nice balance of flavors right? Well, it's been 11 days since brewed. Very slow activity in beer, ~ 20 seconds between bubbles in airlock. I used Wyeast Weihenstephan strain (or is it Weiheinstephan??). Supposed to be some clove and banana right?? I finally did a gravity reading, and drank the sample or rather part of the sample. I dont' know!!! I get a lot of the banana. Or rather, reminds me of like those Runts candies. The banana shaped one! Jeez. usually, I eagerly suck down a sample of the gravity reading. I took 2 or 3 sips. Dumped it out. Put it back down into basement. No way to control templ other than running upstairs to 68 - 75 degrees or in basement where it MIGHT get to 72 if I have a fire in basement.

My only thought....Brew another batch. Keep it in basement. It turns out no too fond of this flavor. I get no clove. Now it's driving me to get it right. So thought is, get it basement again. (Like I said, still activity in air lock, yeasties moving around in beer. Might tame it down a bit.) Wait another week. Tempted to bottle it anyway. Make another batch to get it right.

let me hear some thoughts please

 
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Old 11-23-2012, 07:26 AM   #2
chriswilkes33
 
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Weihenstphaner has a lot of banana character. Probably one of the worst ones if you dont like that flavor I think. Colder can only keep those esters away so much. For a more neutral strain try WLP 380. It says it is phenolic strong but I think it is more balanced.

 
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Old 11-23-2012, 08:06 AM   #3
highgravitybacon
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Waaaay to early to toss it. The banana smell fades a bit with time. Give it time.

 
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Old 11-23-2012, 05:10 PM   #4
ReverseApacheMaster
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The banana tends to be more prominent before carbonation but the clove should come out more after the beer has aged a few more days and then goes through bottle conditioning.

One thing that will promote banana over clove is underpitching so even though you fermented very cool you can still get a lot of banana from stressing the yeast.

 
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Old 11-23-2012, 07:16 PM   #5
StusBrew
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Apr 2012
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I went to Mr. Malty to determine pitching rate. Based on date on smack pack. It was 6 months old. I figured it'd still be good. But it called for something like 3 L starter. I got 1.061 OG, and not the OG out of Jamil's recipe book. My thoughts were, "Okay. Maybe hefe's and dunkelweizen's are supposed to be this way and all the examples I've had are not representative of the style." Final thought was to just stick it in basement at 60-62 for another week in carboy. Bottle it anyways. and I thought the same thing. Carbonation changes things a little and I figure time might improve it. If not....Well.

It's 2nd time doing all-grain and just trying to get my system dialed in. It looks like it's towards end of fermentation anyways. 1.019

 
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Old 11-23-2012, 07:39 PM   #6
jerrodm
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Don't dump it! That strain will clean up quite a bit given time. I like it after it's sat in bottles for a month or so. Try it then and see if you like it.

 
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Old 11-23-2012, 07:50 PM   #7
bknifefight
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Quote:
Originally Posted by StusBrew View Post
The banana shaped one! Jeez.
This made me LOL.

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Old 11-24-2012, 01:22 AM   #8
StusBrew
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Apr 2012
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Quote:
Originally Posted by bknifefight View Post
This made me LOL.
Yeah. Probably didn't help that because of Thanksgiving, was imbibing. Now that you pointed that out. It is kind of funny.

 
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Old 11-24-2012, 01:26 AM   #9
StusBrew
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Apr 2012
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Thanks everybody. Now very curious though. I made a witbier for first all-grain a little less than a year ago. used a dry yeast strain. Got tired of the wheatafter a while. But my curiosity is piqued now. My next batch I want to do a roggenbier. Mostly because I bought the smack pack for this duneklweizen, and recipe calls for same strain. So I had top-cropped, and washed and is now waiting in fridge for next batch.
But now I want to try another dunkelweizen, but keep it in basement around 60 - 62 for the entire time and see if helps. Then maybe a 3rd dunkelweizen, but use Wyeast's strain. But not so sure. I'd have to do 2 brews in a day or something, because I really don't want to drink exclusively wheat beers.

 
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Old 11-24-2012, 07:52 PM   #10
ghpeel
 
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62-64 is the sweet spot for wlp380, which I'll be using tomorrow in my dunkelweizen hopefully. That makes a very balanced beer. Do a 15-20 rest at 113F if you really want more clove and less banana, otherwise it's nicely balanced between the two.
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