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Dumped it, shed a tear, and started a new one. Thanks for all the help.

Brewing an American Wheat with honey/lemon adjuncts. I want the citrus/fruit profile of the Citra, but not overly bitter. Would a 50/50 mix in the last 15 minutes work, or for this style beer is one preferred over the other?

What if you put an elbow pointing upwards on the interior? You could customize the height to avoid the sediment.

I think you may be right. I'm now at 3 weeks in the fermenter and the astringent flavor has gotten worse with each week. It's unbearable now...it's vinegary with a citrus twist. It's almost exactly like chewing on the pith of an orange...bittery sour Lost cause?

Thanks for this tidbit. I'll see how it turns out after bottling. I plan to leave it in the primary a while longer, cold crash and let it (hopefully) mellow in the bottle. If it's still sour, it looks like I'll be avoiding that yeast.

Tart might be the right adjective...hard to describe.

Any other opinions? Is the beer shot?

Whoops - I need to edit my recipe. I just remembered that I threw in some orange peel during the boil (one orange's worth and I scraped off all the pith).

I read this over at Beersmith, and it is a fruity/sour taste:

I'm at the 2 week mark for fermentation of a Bavarian Hefeweizen. BSG's Bavarian Hef extract kit: 2 x 3.3 lb cans Wheat LME 1 oz German Hallertau hops 11.5 g Fermentis WB-06 My gravity's at 1.012 (1.010 being the goal), but I still have a lot of crud floating on the top. Which leads to my...

Interesting idea: https://bullcityhomebrew.wordpress.com/2012/04/03/easy-diy-wall-storage-for-your-beer-and-wine/

Always worth reviving an old thread when it has value. I'm new, so it has value to me. :cross: My fermentation temp has been consistent @ 70-72 ( a little warmer when it was really active) so, I'll be leaving it for a while and see what happens.

Does the grease pencil wear at all? Meaning, does it come off on someone's hand if they are holding a bottle? And then how easy does it wash off?

I'll design a cool label for when I give beer away, but otherwise I just wanted a simple label method for my own organization. I think I'm going to try waterproof chalk markers...

Does anyone label with some type of glass marker? Or is everyone using labels? I thought about getting these reusable semi-permanent labels: http://garagemonk.myshopify.com/ Or cling labels: http://www.beerclings.com/ http://www.grogtag.com/front-only-basic-label Or I assume you...

Thanks everyone! Much appreciated. It's my first brew, so patience is tough the first time around. I'll leave it for another week before checking again.

The BSG Handcraft insert for the recipe says between 1.012 - 1.016

Brewing a Bavarian Hefeweizen; opened up the bucket today to take a gravity reading. I'm at 3.5 days. Results below. Looks like beer. Smells like beer. Tastes kind of like flat beer (but a little sour - normal?). Gravity reading was 1.016. Everything look normal? I'm I on course?

What would be the suggested time for an extended primary on a Bavarian Hefeweizen. I read somewhere that the esters deteriorate if you go too long. Thoughts?

Here's a link to the other thread: www.homebrewtalk.com/f75/bananaweizen-260397/