brewmatersmike
Well-Known Member
I took the leap and did my first all grain about 3 weeks ago. I followed the Beer Cave recipe for his Hefeweizen. It's below.
Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
I mashed for 60 min and boiled for 60 min.
I hit the OG at 1.054 and an FG of 1.012 after 7 days. I put it into a keg and forced carbed 2 days at 20psi and then 5 days at 10 psi.
I noticed durring fermentation that the smell from the fermenter was awefull.
I mean REALLY bad like a sewer. I tasted the beer when I racked it into the keg and it tasted fine. After I carbed it I drew off a few glases and tasted a sip and got a nasty headache right away. If fact I tasted it again tonight, which is 5 days later and I got a headache right away. In fact I still have it 3 hours later. The beer does smell bad, like it did fermenting but not as strong.
I thought I was vigillant about cleaning and sanitizing everything. I used a wort chiller to bring it down to 70 which took about 20 min.
I brewed it outside.
I'm thinking it is probably an infection or stray yeast.
I brewed a second all grain, this time an American wheat, and so far it smells good. nothing like the other at all.
Does anyone have an idea what it can be?
It is strange that the headache happens so quick and lasts so long.
I read about Pilsner malt and that for some reson can produce DME if it isn't boiled for 90 minutes. Can this be it?
Thanks
Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
I mashed for 60 min and boiled for 60 min.
I hit the OG at 1.054 and an FG of 1.012 after 7 days. I put it into a keg and forced carbed 2 days at 20psi and then 5 days at 10 psi.
I noticed durring fermentation that the smell from the fermenter was awefull.
I mean REALLY bad like a sewer. I tasted the beer when I racked it into the keg and it tasted fine. After I carbed it I drew off a few glases and tasted a sip and got a nasty headache right away. If fact I tasted it again tonight, which is 5 days later and I got a headache right away. In fact I still have it 3 hours later. The beer does smell bad, like it did fermenting but not as strong.
I thought I was vigillant about cleaning and sanitizing everything. I used a wort chiller to bring it down to 70 which took about 20 min.
I brewed it outside.
I'm thinking it is probably an infection or stray yeast.
I brewed a second all grain, this time an American wheat, and so far it smells good. nothing like the other at all.
Does anyone have an idea what it can be?
It is strange that the headache happens so quick and lasts so long.
I read about Pilsner malt and that for some reson can produce DME if it isn't boiled for 90 minutes. Can this be it?
Thanks