shaynsawchuk
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Long time lurker, first time poster. Seven weeks ago my brew buddy and I put together a 5g batch of this:
4lb wheat malt
2lb pilsner malt
2lb munich 10
10oz chocolate malt
1 oz hallertau @ 60
.5oz strisselspalt @ 60
Wyeast bavarian wheat blend 3056
After 7 days in the primary it had a distinctly sour flavor, we wrote it off to the yeast needing to condition and racked to secondary. Two weeks of secondary later and it had mellowed quite a bit, but still had a lemony zip to it. We bottled anyway. Four weeks later and its fully carbed but is full on sour. I believe there were too many IBU's for lacto to grow, and we had no signs of infection. Anyone have similar experience with this yeast or can think of another reason why its so tart?
4lb wheat malt
2lb pilsner malt
2lb munich 10
10oz chocolate malt
1 oz hallertau @ 60
.5oz strisselspalt @ 60
Wyeast bavarian wheat blend 3056
After 7 days in the primary it had a distinctly sour flavor, we wrote it off to the yeast needing to condition and racked to secondary. Two weeks of secondary later and it had mellowed quite a bit, but still had a lemony zip to it. We bottled anyway. Four weeks later and its fully carbed but is full on sour. I believe there were too many IBU's for lacto to grow, and we had no signs of infection. Anyone have similar experience with this yeast or can think of another reason why its so tart?