moconno1
Active Member
Fellow Brewmeisters,
First posting to the group. I'm curious as to whether anyone on here has created a Belgium Whit using Belgian Whit yeast. One week after Fermentation began on my first attempt at a Belgian, I opened my Primary to add a few pounds of Tangerine to my Five Gallon batch, as I wanted a hint of residual fruit flavor in my whit (I don't have a secondary, so I decided to try this method even though I knew the yeast would consume most of the sugar and fruit flavor). Although I didn't see any signs of contamination or bacteria before adding the fruit, the existing wort was definitely funky. I wasn't sure if this was a bi-product of the yeast (I used WLP400 Belgian Wit Ale from White Labs) or if it was, indeed, a contamination issue. I was rather diligent in my sanitation, though, given my lack of space (I brew in an Apartment), contamination is a definite possibility. Never the less, I added the pasteurized fruit as planned, which re-started fermentation.
My question for the group is has anyone else used this kind of (Yeast WLP400 Belgian Wit Ale from White Labs) before and had similar experiences? Or, is it likely a case of contamination? I pitched the yeast at 68 or 69 degrees, and chilled the wort within 20-25 minutes. The flavor I describe as "funky" is somewhere between a strong belgium beer aroma and sweaty gym sucks (probably, closer to the gym socks unfortunately). Any insights or critiques would be much appreciated. Thanks, -Mike
First posting to the group. I'm curious as to whether anyone on here has created a Belgium Whit using Belgian Whit yeast. One week after Fermentation began on my first attempt at a Belgian, I opened my Primary to add a few pounds of Tangerine to my Five Gallon batch, as I wanted a hint of residual fruit flavor in my whit (I don't have a secondary, so I decided to try this method even though I knew the yeast would consume most of the sugar and fruit flavor). Although I didn't see any signs of contamination or bacteria before adding the fruit, the existing wort was definitely funky. I wasn't sure if this was a bi-product of the yeast (I used WLP400 Belgian Wit Ale from White Labs) or if it was, indeed, a contamination issue. I was rather diligent in my sanitation, though, given my lack of space (I brew in an Apartment), contamination is a definite possibility. Never the less, I added the pasteurized fruit as planned, which re-started fermentation.
My question for the group is has anyone else used this kind of (Yeast WLP400 Belgian Wit Ale from White Labs) before and had similar experiences? Or, is it likely a case of contamination? I pitched the yeast at 68 or 69 degrees, and chilled the wort within 20-25 minutes. The flavor I describe as "funky" is somewhere between a strong belgium beer aroma and sweaty gym sucks (probably, closer to the gym socks unfortunately). Any insights or critiques would be much appreciated. Thanks, -Mike