mcbethenstein
Well-Known Member
I hope that someone on here can help. After I post this I will try emailing Wyeast and White Labs to see if the reps there have any help for me. Here is the background info: I Love Hefes, but I can't seem to make one that doesn't have this shrimp-like sulphury off flavor. I have experimented with different ingredients, different water, fermented high, fermented low, switched out equipment, and lastly tried kegging, but I still get the shrimpy flavor. So I've narrowed it down to the yeast. I have tried both White labs 300 and Wyeast 3068. Both direct pitched and made good sized starters. Used fresh and washed yeast and top cropped yeast...and still all of them have this flavor. At this point I am getting so annoyed by this that I feel like giving up on this style.
So what I am asking for is an explanation of the specific circumstances that allow the weihenstephan strain to produce excessive sulphur. And what processes can I follow in future batches to avoid the excessive sulphur.
I should warn you that I am a super taster... have been ever since chemo, and I would really like to get past this aroma and taste, but I can't.
I know that many fantastic hefes are produced every day, I just want to be among that crowd. Help please!
So what I am asking for is an explanation of the specific circumstances that allow the weihenstephan strain to produce excessive sulphur. And what processes can I follow in future batches to avoid the excessive sulphur.
I should warn you that I am a super taster... have been ever since chemo, and I would really like to get past this aroma and taste, but I can't.
I know that many fantastic hefes are produced every day, I just want to be among that crowd. Help please!