Hello
it's my first post... and I have a question about an attempted hefeweizen I have in the fermenter.
I didn't check recipes carefully, and ended up making a 5-gal batch with:
6 lbs munton's wheat dme
.75 oz 4.2% hallertauer @60min
.25 oz 4.2% hallertauer @10min
White labs WLR300 liquid bavarian hefeweizen yeast
the OG was high to begin with (1.060), so I added more water to get about 1.050. Fermentation blew the lid off my bucket :rockin: about 18 hours later & the bucket sat open for hours in my garage.
What does a 100% wheat hefeweizen taste like?
How likely is it that the batch is contaminated?
I guess I'm wondering if I should just dump it and try again...
cheers,
Dirk
it's my first post... and I have a question about an attempted hefeweizen I have in the fermenter.
I didn't check recipes carefully, and ended up making a 5-gal batch with:
6 lbs munton's wheat dme
.75 oz 4.2% hallertauer @60min
.25 oz 4.2% hallertauer @10min
White labs WLR300 liquid bavarian hefeweizen yeast
the OG was high to begin with (1.060), so I added more water to get about 1.050. Fermentation blew the lid off my bucket :rockin: about 18 hours later & the bucket sat open for hours in my garage.
What does a 100% wheat hefeweizen taste like?
How likely is it that the batch is contaminated?
I guess I'm wondering if I should just dump it and try again...
cheers,
Dirk