Hefeweizen w/ lime aftertaste

[SeminoleFan_27]

About 2 weeks ago, I bottled my first attempt at a bavarian hefe. It was an extract brew & I usedWlp300 as the yeast.

Notes @ bottling: Bannana/ lots of bubble gum ( too strong).

1 week notes: Decent carb, bubble gum faded some, some tartness. Tasting much better!

Well now here at week 2, my beer seems to be regressing. The bubble gum/ bannana have mellow, but I'm getting a good bit of sourness on the backend. I figured that this could be an infection, but its not vinegar-like more like a fresh lime. I believe my bottling sanitation was spot on. What do you guys think? Infection, extract twang, something else? Thanks!

 

[FinchSCF]

Sounds like infection. I had this happening to a couple of my beers and replacing my plastic equipment cleared it up.

 

[SeminoleFan_27]

That's unfortunate! I will order new equipment then.. Also, at this point I consider the flavor to be drinkable, and the carbonation is pretty good. If I cool the bottles to 4-5c would that impede the infection from further ruining the beer?

 

[FinchSCF]

That's unfortunate! I will order new equipment then.. Also, at this point I consider the flavor to be drinkable, and the carbonation is pretty good. If I cool the bottles to 4-5c would that impede the infection from further ruining the beer?

Well, I'll go back through and clarify, that was MY experience. I had brewed a saison with Jolly Pumpkin dregs and am pretty sure that contaminated my plastic equipment.

If it is infected, yes, cold crashing your bottles will siginificantly slow the infection down. You'll still want to drink them quickly to avoid them going further downhill.

 

[soccerdad]

Fresh lime?

I've never used Wlp300, but I have noticed that WB 06 (dry) will have citrus notes if the ferm temps are low 60's and need higher temps to bring out banana.

But you are not saying 'healthy' fresh lime - more sour ... yes?

I'd give it 2 more weeks.