NitrouStang96
Well-Known Member
- Joined
- Dec 7, 2007
- Messages
- 576
- Reaction score
- 2
I'm unsure of what I should be expecting right now, but let me try to explain to you what I am experiencing:
This is supposed to be a "Wheat Beer" from my LHBS, and was specifically described as having no clove or banana flavors, like a German Hefe it said. 6lb Wheat DME, 2oz Tettnanger (1.5 for 60min, .5 for 1min), and Safbrew WB-06.
I just tasted a sample that I used to take a gravity reading after 6 full days, and this is what I experienced:
1) ABV is currently 5.1% according to the hydrometer (1.058 Original SG and 1.0185 Current SG, both corrected for temp).
2) While siphoning, the air I sucked in tasted mostly like bananas, and a little bit like alcohol.
3) I didn't swallow any and of course it didn't have any carbonation, so I may be wrong in my judgement, but it just seemed to taste funny. Not much flavor, really, and a notable alcohol smell.
4) Fermented at 69 degrees most of the time, with a slow 6 hour rise to 74 followed by a slow 6 hour dip back to 69 two days ago. Today I accidentally raised it to 74 again over the course of about 6 hours and it is currently cooling back down.
Additionally, I plan on adding about 2.5lb of wildberries to the secondary.
Questions, comments, concerns?
This is supposed to be a "Wheat Beer" from my LHBS, and was specifically described as having no clove or banana flavors, like a German Hefe it said. 6lb Wheat DME, 2oz Tettnanger (1.5 for 60min, .5 for 1min), and Safbrew WB-06.
I just tasted a sample that I used to take a gravity reading after 6 full days, and this is what I experienced:
1) ABV is currently 5.1% according to the hydrometer (1.058 Original SG and 1.0185 Current SG, both corrected for temp).
2) While siphoning, the air I sucked in tasted mostly like bananas, and a little bit like alcohol.
3) I didn't swallow any and of course it didn't have any carbonation, so I may be wrong in my judgement, but it just seemed to taste funny. Not much flavor, really, and a notable alcohol smell.
4) Fermented at 69 degrees most of the time, with a slow 6 hour rise to 74 followed by a slow 6 hour dip back to 69 two days ago. Today I accidentally raised it to 74 again over the course of about 6 hours and it is currently cooling back down.
Additionally, I plan on adding about 2.5lb of wildberries to the secondary.
Questions, comments, concerns?