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Old 12-18-2012, 01:09 AM   #1
jrodskreet
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I have About 30 brews under belt all in the last 12 months and I have yet to have a single good wheat beer. 5 of these 30 were wheat beers. So when I say not good I mean the clove flavors. My understanding is that this taste comes from the yeast particularly hefe yeast. Well I've only done 2 hefes but yet the same clove taste persists through them all. The wheat extract has been the one common leg between them.

So now long story short I'm done with wheat beers. That is all. carry on

 
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Old 12-18-2012, 01:30 AM   #2
Hammy71
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I'm not a real big fan of wheats either. Commercial or homebrew. The one exception is an American Honey Wheat. I use SA-05 with these and it makes a world of difference from the Hefe yeasts.

 
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Old 12-18-2012, 01:31 AM   #3
msa8967
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which hefe yeast strain of yeast did you use?
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Old 12-18-2012, 01:37 AM   #4
lumpher
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less than 65 ferm temp = clove. higher than 65 = banana. you might even be sensitive to the clove flavor. those temps are a rule of thumb, not a law, but usually apply. i know you've posted about this in the past saying you've tried it all, so i think you're just sensitive to the clove flavor. we all have our tastes we can't handle; i can tell you if a beer was made with lme with an ALMOST 100% success rate based on the lme twang
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Old 12-18-2012, 01:45 AM   #5
jrodskreet
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Quote:
Originally Posted by lumpher View Post
less than 65 ferm temp = clove. higher than 65 = banana. you might even be sensitive to the clove flavor. those temps are a rule of thumb, not a law, but usually apply. i know you've posted about this in the past saying you've tried it all, so i think you're just sensitive to the clove flavor. we all have our tastes we can't handle; i can tell you if a beer was made with lme with an ALMOST 100% success rate based on the lme twang
Yeah I have posted before trying to figure out where I went wrong and tried to fix it. but alas I never did. And maybe I am sensitive to it. all batches were made with the wheat lme.But I'm going to chug this last batch down regardless.

 
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Old 12-18-2012, 01:46 AM   #6
jrodskreet
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Quote:
Originally Posted by msa8967 View Post
which hefe yeast strain of yeast did you use?
Im honestly not sure which strains I used.

 
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Old 12-18-2012, 01:52 AM   #7
lumpher
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Quote:
Originally Posted by jrodskreet View Post
Yeah I have posted before trying to figure out where I went wrong and tried to fix it. but alas I never did. And maybe I am sensitive to it. all batches were made with the wheat lme.But I'm going to chug this last batch down regardless.
if you want to, give it 1 last shot using dme. i make hefe's all the time with dme; can't stand lme wheats. they taste sour and metallic. the lme gets oxidized very quickly
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Old 12-18-2012, 01:57 AM   #8
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I've been making honey wheats using Bavarian wheat DME, honey malt, honey, and WLP 320 American hefe, and I can't say I've ever noticed any sort of clove tastes.

These have been an attempt at replicating the honey taste that Blue Moon honey wheat has to no avail, but I still like it.
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Old 12-18-2012, 02:50 AM   #9
jonmohno
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I was going to say,I never noticed it much,but after having one of my wheats today I noticed it, I generally ferment on the lower edge if possible,and rarely ever get estery/bannana. After I had one,I did notice clove but it seemed really refined or subtle and so mild that I never even once noticed til today.Ive used munich wheat,and 06 yeast,and 05.Make and american wheat, I dont see where clove would be in one with some cleaner strains. I dont see clove at all in a ahhhh,Gumballhead.Or a Lagunitas. Guess hops,would steal clove from a wheat beer though,but doubt those wheat beers had clove to begin with.Somethin to think about maybe.

 
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Old 12-18-2012, 03:04 AM   #10
tgmartin000
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Use wyeast 1010 American wheat yeast and you'll avoid all the clove / banana.

 
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