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Old 04-04-2006, 06:25 PM   #1
ochowitz
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Bavarian HefeWeizen w/ Wyeast Weihenstephan Weizen 3068, extract kit. 1 week primary, 2 weeks second, 3 in bottle and I can't drink it unless I use 1/4 lemon to overcome the sickening sweet Juicy Fruit smell/taste.

Any ideas? Very frutrated. Thanks.

 
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Old 04-04-2006, 06:33 PM   #2
cweston
 
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What was your fermentation temp?

A little on the high side, I'm guessing.
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Old 04-04-2006, 06:45 PM   #3
Baron von BeeGee
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Exactly what cweston said. I was fermenting 3068 a few months ago and anything above 70-71F made it smell like bubblegum. Interestingly enough, I'm fermenting on 3068 again and had maintained sub-70 temps for two weeks without the bubblegum...the last few days the temps have really been up outside, and now I'm sitting at 72-74 but I'm getting more banana than bubblegum.

Hefe yeast is strange, indeed.

 
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Old 04-04-2006, 08:35 PM   #4
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I have a 3068 just 24 hours in the primary at ~70 deg, but my basement is pretty constant at around 62-65. Anyone know if that's still in a workable range for 3068?
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Old 04-04-2006, 08:39 PM   #5
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Quote:
Originally Posted by skifast1
I have a 3068 just 24 hours in the primary at ~70 deg, but my basement is pretty constant at around 62-65. Anyone know if that's still in a workable range for 3068?
It's fine. The workable range is actually quite broad, it's just a question of how phenolic it is and exactly which flavors you get from the yeast. There are also other factors besides temperature such as degree of oxygenation of the wort, open vs. closed fermentation, and free ferulic acid in the wort that affect hefeweizen flavors, so in the broad analysis RDWHAHB applies quite strongly.

 
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Old 04-04-2006, 09:09 PM   #6
El Pistolero
 
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Quote:
Originally Posted by ochowitz
Bavarian HefeWeizen w/ Wyeast Weihenstephan Weizen 3068, extract kit. 1 week primary, 2 weeks second, 3 in bottle and I can't drink it unless I use 1/4 lemon to overcome the sickening sweet Juicy Fruit smell/taste.

Any ideas? Very frutrated. Thanks.
Let it sit for a couple of months...it will eventually mellow out.
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Old 04-04-2006, 09:41 PM   #7
skifast1
 
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Quote:
Originally Posted by Baron von BeeGee
It's fine. The workable range is actually quite broad, it's just a question of how phenolic it is and exactly which flavors you get from the yeast. There are also other factors besides temperature such as degree of oxygenation of the wort, open vs. closed fermentation, and free ferulic acid in the wort that affect hefeweizen flavors, so in the broad analysis RDWHAHB applies quite strongly.
Haha - I'm feeling quite proud that I was just able to decipher your code Thank you Mr. Papazian!
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Old 04-04-2006, 10:02 PM   #8
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Quote:
Originally Posted by skifast1
Haha - I'm feeling quite proud that I was just able to decipher your code Thank you Mr. Papazian!
I don't actually speak well in person as my mouth doesn't have the patience of my brain, but I do tend to ramble at the keyboard!

 
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Old 04-06-2006, 11:10 PM   #9
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Well, I took the first swig of my wheat (used 3068) and guess what, it was like bubblegum! So I do a search on this forum for "bubblegum" and find this post. I just wanted to see if it would kill me. I guess it wont so I'll keep drinking it, but I'll let the rest sit for A WHILE. All day has been a "homebrew" day, and I am dissapointed I have to switch back to the Red Ale...
At least I won't die. Adios!
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Old 04-07-2006, 01:10 AM   #10
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It's weird, I used to be really anxious, then I read and re-read Mr. Papazians' books. Now, my life is completly devoid of worry, I'm very relaxed and I have an enormous homebrew habit, Thanks Charlie!!!

 
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