BrewVerymore
Well-Known Member
- Joined
- Apr 20, 2017
- Messages
- 46
- Reaction score
- 3
So I made a wheat beer that I threw kiwis into during secondary and kept it there for 5 days. The ate abotu 3 of the kiwis and I don't recall them being too tart. Just "normal" tart/sweet level. I fermented with WB-06 and tried to keep temp down because I didn't want too much banana-flavored esters to come through.
The beer has a noticeable tartness that I would consider light to mild. It's more than manageable and I am on my 3rd glass in about an hour. The beer doesn't have any offensive smells that I can detect, but my beer nose/ palette is also not that refined. In fact, I don't know if I have ever smelled or tasted an infected beer so I have no reference point.
How do I know if this tartness is from the kiwi or from an infection?
Oh and I used about 14 pounds of sliced kiwi for 13 gallons. I should also mention that when it came time to rack, the top of the beer was clear of any film and had nothing growing on it. I carbed it for 5 days before testing (now).
The beer has a noticeable tartness that I would consider light to mild. It's more than manageable and I am on my 3rd glass in about an hour. The beer doesn't have any offensive smells that I can detect, but my beer nose/ palette is also not that refined. In fact, I don't know if I have ever smelled or tasted an infected beer so I have no reference point.
How do I know if this tartness is from the kiwi or from an infection?
Oh and I used about 14 pounds of sliced kiwi for 13 gallons. I should also mention that when it came time to rack, the top of the beer was clear of any film and had nothing growing on it. I carbed it for 5 days before testing (now).