Oldskewl
Well-Known Member
May want to try to increase the temp a bit to around 72 to help it finish.
Anyone know about how long it will take until that smell possibly goes away? I've done Belgian Wits and Hefes before, but never experienced that sulphur smell before.
I'd like to brew this and only have access to WLP300 yeast. How many vials would I need for a 15 gallon batch, and what would be the impact on the quality of the beer if I cheapen out and reduce the amount?
Thanks!
So on the 7th day of primary i turned off the fridge and temperature rised from 20ºC to 23ºC.
It is now on the 10th day...but stil i get some activity in the airlock plus i see debris floating around from bottom to top and vice versa.
I have a TON of trub in the bottom of the fermenter...like 2 inches way above my spigot ! So i can take a sample because i would only get trub!
Should i leave it alone another week and then crash cool ?
Did you use a starter? Perhaps you needed more yeast? Or maybe the temp was too high? Oxidation could also be the culprit. I've had a few beers where I know they were sanitary, they were exposed to air via auto-siphon and turned out with the dreaded cardboard taste.I narrowed down the terrible off flavour to stressed yeast.
I don't know why they stressed but they did. I Since made a Weizenbock with same strain that turned out wonderful.
I narrowed down the terrible off flavour to stressed yeast.
I don't know why they stressed but they did. I Since made a Weizenbock with same strain that turned out wonderful.
maybe bad yeast from the get go?
I have never had a problem with hefeweizen sticking around too long.
"Putrid" is a pretty bad off-flavor, do you have any other brews that turn out the same? In my interpretation that sounds more like spoilage than staleness.
Had fun brewing this yesterday and now have a new thing to figure out. I mill my own grain and never have had a problem with efficiency however for this one I was my mash gravity was low. I ended up adding some light dme I had on hand to bump it up. Ended up with an OG of 1.050 so should end up being fine. I did read that I might want to double mill my wheat malt to help with this type of issue. I've never made a beer AG that was primarily wheat so that might explain why I've never had this happen. I also noticed later that this recipe has a 90 min mash. Again something I've never done. Anyways, live and learn. Sure it will turn out great.
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
Definitely leave it in longer.Been in the fermenter for over a week now. Gravity’s at 1.022 but it hasn’t been moving very quickly for a few days now. worried I have a stuck fermentation. Use WLP 300 for the first time and got a crazy sulfur smell over the course of the first week. Is this normal and should I just wait a few more days? Or pitch another vial?
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