squash1978
Well-Known Member
About a week and a half ago I brewed a Dunkelweizen using Jamil's recipe from Brewing Classic Styles using WLP300. OG was 1.053 and I fermented it at 62 degrees per Jamil's instructions. I took a gravity reading last night (10 days post-pitch) and it had reached it's FG at 1.012. While tasting the sample I pulled for the gravity reading I noticed that it had a slight cidery/apple taste in the finish. It was not overpowering but at the same time it was definitely noticeable.
Is this a flavor that is normally produced by hefeweizen yeast or is it more likely being caused by acetaldehyde?
If this flavor is being caused by acetaldehyde will raising the temperature higher to say, 68, encourage the yeast to clean it up?
Is this a flavor that is normally produced by hefeweizen yeast or is it more likely being caused by acetaldehyde?
If this flavor is being caused by acetaldehyde will raising the temperature higher to say, 68, encourage the yeast to clean it up?