My hefe sample tasted unexpected

[arnobg]

My Bavarian Wheat hefe has been in primary fermentation 11 days now, opened it today to sample and take a hydrometer reading as bubbling stopped over a couple days ago. Gravity reading was at 1.013 which is what the FG says it should be in the kit, but I will check again in 3 days.

The issue I am wondering about was color and flavor. It seemed quite dark for a hefe is this because of the Bavarian wheat extract over wheat, and will this lighten more with more days in fermentation and bottling?

Also the taste was mostly strong alcohol with spiciness and clove hints, almost no banana. It has been fermenting at 65F first 7 days, 67-68 last 2-3 days. Onced bottled and carbed is the flavor going to improve? Is it too late to raise the temp for more fruit flavor? I used sb-06 dry yeast.

 

[Munster51]

I did the same Hefe Kit. AG vs extract. The extract came out much darker than the AG.

 

[arnobg]

You use the same yeast? How did the flavor come out?

 

[Subdivisions]

Extract is always darker. It caramelizes pretty easily during the boil. To get it lighter put at least half of the extract in the boil in the last 15 minutes. Even doing that it will never be as light as an all grain batch.

Do you mean Safale WB-06 yeast? I've used it a couple of times. The first time it was all clove. I fermented in the upper 50s in the winter. The second time, this summer, it had a hint of banana smell but not much banana flavor but still some clove. Fermented in the upper 60s. That yeast needs a couple of weeks of conditioning to smooth out. It had kind of a tart, citrus flavor for a while that gave way to a more typical hefe profile. Give it some time.

 

[Munster51]

I used WB-06 on both of my batches. No temperature control on either one, but they still came out drinkable.

 

[arnobg]

Extract is always darker. It caramelizes pretty easily during the boil. To get it lighter put at least half of the extract in the boil in the last 15 minutes. Even doing that it will never be as light as an all grain batch.

Do you mean Safale WB-06 yeast? I've used it a couple of times. The first time it was all clove. I fermented in the upper 50s in the winter. The second time, this summer, it had a hint of banana smell but not much banana flavor but still some clove. Fermented in the upper 60s. That yeast needs a couple of weeks of conditioning to smooth out. It had kind of a tart, citrus flavor for a while that gave way to a more typical hefe profile. Give it some time.

That's the yeast I used yes, thanks for the info I'll give it at least two weeks in primary and be patient then.

I used WB-06 on both of my batches. No temperature control on either one, but they still came out drinkable.

Thanks.