johnsonbrad1
Well-Known Member
I just bottled a dunkelweizen I made, and it was WAY to sweet. Is this something that will improve with age, or am I stuck with a "dessert" beer?
To add to all of this I just brewed a dunkleweizen myself. I think you're yeast under attenuated. It should have finished much dryer like 1.014 - 1.010.
Your high FG would certainly make it too sweet. I only used an ounce of hops in mine, but my gravity was around 1.050. So I can't say about your hops scheduling. I would focus on the yeast attenuation. Did you do a starter?
I don't agree- with an OG of 1.064, it's attenuated over 70% and it's beer that used dark extract (more crystal malt) so it'd be a bit less fermentable. The problem here is simply not enough hops for the OG.
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