American Wheat

[BrewingBoomer]

I recently tried a American Wheat Ale from NB it was my first all grain batch and it has a strange corriander taste to it. Does anyone know what this might be from or have experience with this recipe, is this typical for an American Wheat?

 

[Yooper]

I recently tried a American Wheat Ale from NB it was my first all grain batch and it has a strange corriander taste to it. Does anyone know what this might be from or have experience with this recipe, is this typical for an American Wheat?

What was the recipe and the yeast strain? Did you happen to ferment it above 70 degrees?

 

[BrewingBoomer]

It was a wyeast smack pack for the American Wheat (not sure of the number 1010?) i think it hovered about 70 for the majority of the time but not much above 72 considering thats the temp we keep our house at

 

[BrewingBoomer]

the recipe was 4lbs rahr 2 row pale and 4 lbs rahr white wheat malt with one ounce willamette and one ounce cascade at the end it said the optimum temp was up to 79 so i dont think it was the temp? it did sit in secondary for a bit more then two weeks though...

 

[Yooper]

I'm at a loss. That should be a pretty "clean" beer, although I think over about 72 degrees it would get estery.

Sometimes a "clove" like flavor comes from bacterial contamination. I've never heard it described as "coriander" though. Could that be it? Or a little bit like plastic or band-aid?

 

[BrewingBoomer]

actually it does taste more like clove now that i think of it!! should i dump it if its bacterial?

 

[Yooper]

actually it does taste more like clove now that i think of it!! should i dump it if its bacterial?

No, unless it starts to taste so bad you can't stomach it! I have 10 gallons of "band-aid beer" myself right now. Mine is definitely from a contaminated yeast cake.

In your case, one other cause (beside bacterial contamination) could be chlorinated water or chloramines in the brewing water. Could that be an issue?

 

[BrewingBoomer]

im a little concerned about the bacteria getting me sick honestly, but i really do like the taste of this beer. I dont think its the water, i have never had this problem before, so i doubt its the water. Could it make me sick?

 

[Yooper]

im a little concerned about the bacteria getting me sick honestly, but i really do like the taste of this beer. I dont think its the water, i have never had this problem before, so i doubt its the water. Could it make me sick?

No, absolutely not. It just will have a "clove" flavor at the worst. I kegged my "band aid beer" but I'm not drinking it much because I don't like the taste that well. I'm giving it to people who don't mind it, though!

 

[BrewingBoomer]

alright! thanks for the tip! i appreciate you setting my mind at ease!

 

[chickypad]

No, absolutely not. It just will have a "clove" flavor at the worst. I kegged my "band aid beer" but I'm not drinking it much because I don't like the taste that well. I'm giving it to people who don't mind it, though!

I've got the same problem. Having a barbecue this weekend, hoping to start pouring that keg after folks get a good beer or two in them!

OP you're good, pathogens just won't grow in beer.

 

[borden]

I've brewed a 50/50 Rahr 2-Row/White Wheat Hefe a few times with Wyeast 3638 (Bavarian Wheat). The last time I fermented it during a heat wave -- ambient 75F in my basement (I've since got a freezer rigged up to be a fermentation chamber!). TONS of clove. It's a dirty dirty beer. But I love having one a night. More than that and my nostrils start to hurt.

EDIT: Boomer, I see you're from Lino Lakes. You can read "heat wave" as "July." Man that was gross.