mhermetz
Well-Known Member
For the 2011 TBW I entered a Dunkel.
Here's the feedback I received:
I agree 100% with this assessment, however to me it was more of a sweet and/or sour taste. So I ended up equating this with missing my mash temp of 152 and hitting 158 instead. Hence that extra sweet/ tartness of the extra unfermentables. I'm starting to second guess myself though since the judge didn't seem to think there was any sweetness to it at all! Seeing as I'm far more inexperienced then the judge when tasting I'm just going to assume he's correct in it only being a sour taste.
The beer was definitely still drinkable, but like the judge said, it simply kept it going from "okay" to "good".
Here's the recipe I used.
5 lbs Pale malt
5 lbs Wheat
.5 lbs Special B
.25 lbs Chocolate malt
I used a harvested yeast from a Weizenbock made by Mill St.
I also missed the fermentation temp of 70 with 68 degrees. I've heard that this type of yeast can be very picky at what temp it ferments at, so maybe this is a partial culprit?
Here's the feedback I received:
Great appearance and a good body and carbonation are the highlights of this brew, which otherwise has a sour off-note that ultimately reduces the drinlability. Ditch the sourness and this is a good entry.
I agree 100% with this assessment, however to me it was more of a sweet and/or sour taste. So I ended up equating this with missing my mash temp of 152 and hitting 158 instead. Hence that extra sweet/ tartness of the extra unfermentables. I'm starting to second guess myself though since the judge didn't seem to think there was any sweetness to it at all! Seeing as I'm far more inexperienced then the judge when tasting I'm just going to assume he's correct in it only being a sour taste.
The beer was definitely still drinkable, but like the judge said, it simply kept it going from "okay" to "good".
Here's the recipe I used.
5 lbs Pale malt
5 lbs Wheat
.5 lbs Special B
.25 lbs Chocolate malt
I used a harvested yeast from a Weizenbock made by Mill St.
I also missed the fermentation temp of 70 with 68 degrees. I've heard that this type of yeast can be very picky at what temp it ferments at, so maybe this is a partial culprit?