HairyDogBrewing
Well-Known Member
I brewed a hefeweizen 3 weeks ago:
6# Muntons wheat malt
4# Weyermann pilsner malt
Single decoction mash:
60 min at 140, 30 min at 155
1oz MtHood 4.2%AA 60 min
1oz MtHood 4.2%AA 15 min
1 tsp Irish moss
1 pint starter with washed WLP300
It tastes really "off".
Several things went wrong that day.
I missed both temps on the high side.
Then the sparge got stuck and I mixed in 2 cups of rice hulls.
It still took over 90 min to collect 6.5 gallons at 1.038
Then I ran out of propane right after I added the bittering hops.
It took about half an hour to get another bottle and return to boil.
I boiled another hour and shortened the flavor boil to 10 minutes.
CFC to 64*F, aerate 15 min with 2 mic stone, pitch.
2 weeks in primary at 68*F. Fermentation seemed weak.
Force carbed to 12 psi in corny keg.
OG 1.049 FG 1.012
It's hoppier than the last batch and not as fruity or spicy.
It has a nasty sour aftertaste that makes it undrinkable.
Though I'm not sure of the difference between 'sour' and 'astringent'.
My guess is that it either has tannins from the mash problems,
or my starter was infected.
Should I:
1. Dump it.
2. Age 2 weeks cold and try again.
3. Age 2 weeks warm and try again.
4. Brew something else and mix them together.
Any ideas would be appreciated.
6# Muntons wheat malt
4# Weyermann pilsner malt
Single decoction mash:
60 min at 140, 30 min at 155
1oz MtHood 4.2%AA 60 min
1oz MtHood 4.2%AA 15 min
1 tsp Irish moss
1 pint starter with washed WLP300
It tastes really "off".
Several things went wrong that day.
I missed both temps on the high side.
Then the sparge got stuck and I mixed in 2 cups of rice hulls.
It still took over 90 min to collect 6.5 gallons at 1.038
Then I ran out of propane right after I added the bittering hops.
It took about half an hour to get another bottle and return to boil.
I boiled another hour and shortened the flavor boil to 10 minutes.
CFC to 64*F, aerate 15 min with 2 mic stone, pitch.
2 weeks in primary at 68*F. Fermentation seemed weak.
Force carbed to 12 psi in corny keg.
OG 1.049 FG 1.012
It's hoppier than the last batch and not as fruity or spicy.
It has a nasty sour aftertaste that makes it undrinkable.
Though I'm not sure of the difference between 'sour' and 'astringent'.
My guess is that it either has tannins from the mash problems,
or my starter was infected.
Should I:
1. Dump it.
2. Age 2 weeks cold and try again.
3. Age 2 weeks warm and try again.
4. Brew something else and mix them together.
Any ideas would be appreciated.