Hi all,
I brewed a Hefeweizen just over three weeks ago. The day went pretty well but I had higher efficiency than I expected and ended up with an OG of 1.060 instead of the 1.054 that the recipe stated.
I pitched a smack pack of Wyeast 3068 (no starter, as I read it's better to underpitch these) in the low 60's and gradually let the temperature rise over the next few days. I then bottled it after 14 days as the SG had been constant for three days (although higher than I would have liked at 1.015).
I have tried a few samples at various stages so far and one thing that has remained constant is a strong smoky taste and smell. I've read that a slight smoky taste is normal for this style but I just found it a bit overwhelming.
I went to Munich in April and don't really remember noticing a smoky taste in any of the Weissbiers that I tasted (and I tried a lot!).
I know it's early yet but is this likely to dissipate over time? Will it have been caused by the higher than expected OG?
Any advice appreciated.
Thanks
I brewed a Hefeweizen just over three weeks ago. The day went pretty well but I had higher efficiency than I expected and ended up with an OG of 1.060 instead of the 1.054 that the recipe stated.
I pitched a smack pack of Wyeast 3068 (no starter, as I read it's better to underpitch these) in the low 60's and gradually let the temperature rise over the next few days. I then bottled it after 14 days as the SG had been constant for three days (although higher than I would have liked at 1.015).
I have tried a few samples at various stages so far and one thing that has remained constant is a strong smoky taste and smell. I've read that a slight smoky taste is normal for this style but I just found it a bit overwhelming.
I went to Munich in April and don't really remember noticing a smoky taste in any of the Weissbiers that I tasted (and I tried a lot!).
I know it's early yet but is this likely to dissipate over time? Will it have been caused by the higher than expected OG?
Any advice appreciated.
Thanks