NitrouStang96
Well-Known Member
- Joined
- Dec 7, 2007
- Messages
- 576
- Reaction score
- 2
My first batch was a hefeweizen. I didn't like it. I was expecting something like an American wheat but had used a German hefe yeast. I also thought there was something wrong with it - there was just a weirdness to it that I don't know how to describe.
Later, I sampled a german hefeweizen. To me, my brew tasted almost identical to Schneider Weisse.
Now, one day I brewed extract versions as close as I could get to EdWort's Haus Pale Ale and Biermuncher's Centennial Blonde. EdWort's turned out fantastic, but Biermuncher's had a remarkably similar flavor component to that gross hefe I had. This was my first clue that something in my brewing process was wrong.
Now, this same flavor turned up in my apfelwein. It's just undrinkable! The only way I can describe it is like this - if you were to drink an American wheat and then take a swig of Schneider Weisse, the difference between the two is the flavor that seems to appear in 50% of the batches I've been able to taste so far.
Later, I sampled a german hefeweizen. To me, my brew tasted almost identical to Schneider Weisse.
Now, one day I brewed extract versions as close as I could get to EdWort's Haus Pale Ale and Biermuncher's Centennial Blonde. EdWort's turned out fantastic, but Biermuncher's had a remarkably similar flavor component to that gross hefe I had. This was my first clue that something in my brewing process was wrong.
Now, this same flavor turned up in my apfelwein. It's just undrinkable! The only way I can describe it is like this - if you were to drink an American wheat and then take a swig of Schneider Weisse, the difference between the two is the flavor that seems to appear in 50% of the batches I've been able to taste so far.