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Old 01-18-2013, 02:09 AM   #1
Jun 2011
Washington, DC
Posts: 168
Liked 3 Times on 3 Posts

I made a 5gal Raspberry wheat:

Amt Name Type # %/IBU
5 lbs Organic Pilsner (Gambrinus) (1.6 SRM) Grain 1 40.0 %
5 lbs Wheat Malt (Gambrinus) (2.3 SRM) Grain 2 40.0 %
8.0 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 3 4.0 %
1.00 oz Willamette [4.70 %] - Boil 60.0 min Hop 4 17.2 IBUs
1.0 pkg American Hefeweizen Ale (White Labs #WLP320) [35.49 ml]

Brew day was great. It fermented well. Made a starter. 2 lb raspberries to fermenter a week later. Frozen raspberries, cooked them to 180* and held there for about 20 min. Chilled an added. After another week, racked and bottled. The beer had a first sip sour whiff. On a second sip it tastes fine. Will that sour whiff go away in couple more weeks in the bottles, or did I do something wrong? There was no sour till I added the raspberries. All the equipment was clean and sanitized.

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