zgardener
Well-Known Member
I just kegged a Heffe that is quite good, but the yeast characteristics are a little different than I'm used to.
I used WLP300 (my typical hefe yeast), fermented in the low 60s and ramped up to 68 over 7 days, then kegged. Finished at about 1012, started at about 1046.
Fermentation went well, but the primary scent and flavor is very strong lemon. Not aceto or lacto, it almost tastes like some lemon juice was added post fermentation. Almost no banana, it's very subtle, you have to look for it. The cloves are a little more present, but the lemon character has overtaken it.
Malt bill was 65% German Pils, 35% Red Wheat.
Could I have gotten a bad vial of yeast? Did something happen during fermentation? Maybe it picked up a little funkyness in the starter? Could be because it's just a little green, but I've never had issues with turning a hefe around in a week...
I used WLP300 (my typical hefe yeast), fermented in the low 60s and ramped up to 68 over 7 days, then kegged. Finished at about 1012, started at about 1046.
Fermentation went well, but the primary scent and flavor is very strong lemon. Not aceto or lacto, it almost tastes like some lemon juice was added post fermentation. Almost no banana, it's very subtle, you have to look for it. The cloves are a little more present, but the lemon character has overtaken it.
Malt bill was 65% German Pils, 35% Red Wheat.
Could I have gotten a bad vial of yeast? Did something happen during fermentation? Maybe it picked up a little funkyness in the starter? Could be because it's just a little green, but I've never had issues with turning a hefe around in a week...