maida7
Well-Known Member
I made a hefeweisse recently. 50/50 wheat to barley malt. Mashed at 153F fermented at 62F for 2 weeks
I made a starter from WLP300 german wheat yeast that I had saved in a jar. Normally this yeast makes a great ester profile of german wheat beers. You know the banana and clove thing. But the problem is that the beer came out with NO esters. It's super clean tasting like an American wheat.
How is this possible?
I made a starter from WLP300 german wheat yeast that I had saved in a jar. Normally this yeast makes a great ester profile of german wheat beers. You know the banana and clove thing. But the problem is that the beer came out with NO esters. It's super clean tasting like an American wheat.
How is this possible?