NitrouStang96
Well-Known Member
- Joined
- Dec 7, 2007
- Messages
- 576
- Reaction score
- 2
Due to what I've heard here and what a guy at my LHBS said, I think I'll chalk it up to the yeast used. The LHBS guy said that for what I'm going for I should have used White Labs American Hefe yeast instead of the Safbrew WB-06 they packaged with my first extract ingredient set. It's pretty heavy on the banana, which is fine, but it's got some nasty flavor that I thought might even be off flavor for fermenting to high, but LHBS dude said, "No, that's what it's supposed to taste like."
The recipe was:
6lb Wheat DME
1.5oz 60min Tett
0.5oz 3min Tett
Safbrew WB-06
My actions:
Primary for 9 days (69F)
Secondary for 9 days (5 days at 69F, 4 days at 57F - tried to crash cool)
And it has been bottled now for 3 days.
When I asked if the nasty flavors would go away, LHBS dude said it would probably stay tasting the way it tastes now.
So, as this second, I'm starting my second batch:
3lb Amber DME
3lb Light DME
1.5oz 60min Nugget
0.5oz 3min Nugget
Nottingham
Will pitch at 75F and ferment at 65F I suppose, unless I read some better Nottingham temps somewhere.
Damn.
The recipe was:
6lb Wheat DME
1.5oz 60min Tett
0.5oz 3min Tett
Safbrew WB-06
My actions:
Primary for 9 days (69F)
Secondary for 9 days (5 days at 69F, 4 days at 57F - tried to crash cool)
And it has been bottled now for 3 days.
When I asked if the nasty flavors would go away, LHBS dude said it would probably stay tasting the way it tastes now.
So, as this second, I'm starting my second batch:
3lb Amber DME
3lb Light DME
1.5oz 60min Nugget
0.5oz 3min Nugget
Nottingham
Will pitch at 75F and ferment at 65F I suppose, unless I read some better Nottingham temps somewhere.
Damn.