I recently brewed two wheat beers, both of which had a strong, sweet, almost cidery odor at bottling. One of them was less so than the other, but they were both a little "ripe". I'm convinced neither will be drinkable. I opened a one-week conditioned bottle from one of the batches and it was watery and carried that sweet, cider-like off taste to it.
From what I've read this could be the result of contamination, or it could be old extract. I did happen to use the same wheat extract in both, and the extract came from an LHB who gave it to me in a plastic container rather than in a branded can. I'd like to think this is the issue rather than my sanitation methods, but I'm up for feedback.
Anybody else get a brew with these characteristics?
By the way I fermented both betwen 66-70 degrees, and the beer did not have any white strands or any visual cues as to any contamination.
From what I've read this could be the result of contamination, or it could be old extract. I did happen to use the same wheat extract in both, and the extract came from an LHB who gave it to me in a plastic container rather than in a branded can. I'd like to think this is the issue rather than my sanitation methods, but I'm up for feedback.
Anybody else get a brew with these characteristics?
By the way I fermented both betwen 66-70 degrees, and the beer did not have any white strands or any visual cues as to any contamination.