ZachGild
New Member
I have a all-grain hefeweizen cooling in a keg that is throwing some pretty sour unpleasant smells (bready, yeasty, sour) and a worse flavor. My troubleshooting line of thought is leading me towards a bad batch of yeast... is this possible, or would it be an infection from something else?
There was a little mold growing on the outside of the primary bucket (it was sitting in a larger bucket of cold water in a makeshift swamp cooler) but inside everything was normal. Here's the stats:
5.5lb wheat
3.5lb pilsner
1.0lb rice hulls
0.5lb munich
.75lb honey
assorted hops to 10IBU
O.G. 1.050
F.G. 1.010
Aerated and pitched Wyeast 3068 at 63 degrees F, ferment for 7 days at 62-65 degrees
There is no esters (clove or banana) to speak of (this plus the sour smell leads me to think there was problem with the yeast), but a nice color and pretty cloudy. How could I tell if the yeast happened to be old/bad, when compared to any particular infection? Also, my wheats seem to never work out compared to other batches I do, any hints or secret ingredients to not have wheat beers end up tasting off? Thanks.
There was a little mold growing on the outside of the primary bucket (it was sitting in a larger bucket of cold water in a makeshift swamp cooler) but inside everything was normal. Here's the stats:
5.5lb wheat
3.5lb pilsner
1.0lb rice hulls
0.5lb munich
.75lb honey
assorted hops to 10IBU
O.G. 1.050
F.G. 1.010
Aerated and pitched Wyeast 3068 at 63 degrees F, ferment for 7 days at 62-65 degrees
There is no esters (clove or banana) to speak of (this plus the sour smell leads me to think there was problem with the yeast), but a nice color and pretty cloudy. How could I tell if the yeast happened to be old/bad, when compared to any particular infection? Also, my wheats seem to never work out compared to other batches I do, any hints or secret ingredients to not have wheat beers end up tasting off? Thanks.