microwave135
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- Sep 8, 2008
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Hi there all,
I am new to home brewing, just having started 2 months ago, very excited very glad to have a great resource like HBT.
I brewed my first batch of beer three weeks ago, it was a dunkelweizen:
1# Caramunich
3.3# Wheat LME
3.3# Amber LME
1oz. Argentina Cascades (60 mins)
Wyeast German Ale Yeast
1/2c. white sugar (priming)
1 week primary
~2 weeks in the bottle
Brew day went great, the only weird thing I did (and now I know better) is putting 7 lbs of ice directly into the fermenter to cool the wort down. (I had become interested by watching "Amber Waves," the Good Eats episode about beer making by food celebrity Alton Brown. He reccomended the ice solution)
My question is this: I opened a bottle up the other day to see how it was, and the color was a beautiful garnet, rather clear for a wheat beer, nice head, and the distinct taste of soy sauce.
Is this an issue of the yeast? Is this because I accidentally fermented the beer around 75 degrees? Is this just some estery compound that will mellow out in the conditioning phase?
I possess no particular penchant for patience, so should I just wait it out (of course I should.)
Anyone every encounter such an odd flavor compound?
thanks
I am new to home brewing, just having started 2 months ago, very excited very glad to have a great resource like HBT.
I brewed my first batch of beer three weeks ago, it was a dunkelweizen:
1# Caramunich
3.3# Wheat LME
3.3# Amber LME
1oz. Argentina Cascades (60 mins)
Wyeast German Ale Yeast
1/2c. white sugar (priming)
1 week primary
~2 weeks in the bottle
Brew day went great, the only weird thing I did (and now I know better) is putting 7 lbs of ice directly into the fermenter to cool the wort down. (I had become interested by watching "Amber Waves," the Good Eats episode about beer making by food celebrity Alton Brown. He reccomended the ice solution)
My question is this: I opened a bottle up the other day to see how it was, and the color was a beautiful garnet, rather clear for a wheat beer, nice head, and the distinct taste of soy sauce.
Is this an issue of the yeast? Is this because I accidentally fermented the beer around 75 degrees? Is this just some estery compound that will mellow out in the conditioning phase?
I possess no particular penchant for patience, so should I just wait it out (of course I should.)
Anyone every encounter such an odd flavor compound?
thanks