greatschmaltez
Well-Known Member
I'm on my second round of trying to use 3068 successfully for a hefeweizen. I'm 9 days into fermentation and there is this sourness/tartness that is present when I sample it that is very unpleasant. I made a liter starter and have temp control on 67. Had a great initial fermentation with massive foaming into the blow off tube, everything I expected. But at this point I'm puzzled and wondering if this sourness will either go away in a few days before I bottle/bottle condition or is this just an inherent characteristic of this yeast and I will never achieve a "Paulaner" like flavor with this strain. Any help would be great.