*can't edit the "bees" out of the title, haha. Sorry.
Hey guys,
Several months ago I brewed a weisbier which I thought was quite yeasty. I attributed this to my grain bill being about 85% malted wheat
I recently brewed a 5 gallon dunkelweisen batch as follows:
4.4 lb 2-row pale malt
4 lb munich
3.3 lb wheat malt
0.55 lb 120L caramel malt
0.9 lb oats
1 oz hallertau at 60 min (4.7%)
0.25 oz hallertau at 10 min (4.7%)
WB-06 yeast
Mashed at 156F for an hour
Fermented for 12 days at 75F (maybe a bit high)
Racked to secondary, left at 36F for 3 days
OG: 1.052
FG: 1.012
Kegged, force carbed at 30psi for 60 hours, turned down to 12psi. It's been at 12 for 3 days. Feels properly carbed by now.
The first half beer from the keg comes out quite yeasty, I use a spare cup for this. However, the next beers still taste yeasty and not necessarily as I expected.
Is this a flocculation issue? Should I give more time for the yeast to settle in my keg? Any errors/advice on my recipe?
Hey guys,
Several months ago I brewed a weisbier which I thought was quite yeasty. I attributed this to my grain bill being about 85% malted wheat
I recently brewed a 5 gallon dunkelweisen batch as follows:
4.4 lb 2-row pale malt
4 lb munich
3.3 lb wheat malt
0.55 lb 120L caramel malt
0.9 lb oats
1 oz hallertau at 60 min (4.7%)
0.25 oz hallertau at 10 min (4.7%)
WB-06 yeast
Mashed at 156F for an hour
Fermented for 12 days at 75F (maybe a bit high)
Racked to secondary, left at 36F for 3 days
OG: 1.052
FG: 1.012
Kegged, force carbed at 30psi for 60 hours, turned down to 12psi. It's been at 12 for 3 days. Feels properly carbed by now.
The first half beer from the keg comes out quite yeasty, I use a spare cup for this. However, the next beers still taste yeasty and not necessarily as I expected.
Is this a flocculation issue? Should I give more time for the yeast to settle in my keg? Any errors/advice on my recipe?