I've never cared for wheat ales too much, which is why I've refrained from making one until now, but it came time to finally try it.
Recipe from PangeaDestructor on reddit. I think it's adapted from 21st amendment's watermelon wheat:
6lb white wheat, 4lb 2-Row, 8oz Carapils, 4oz flaked wheat, mash at 153 for 90 mins, 0.3 oz Columbus for 60 min.
Hit an OG of 1.056. I used wlp001, it's fermenting at 21C/70F. It took about 24 hours to get going, which is a longer lag than I'm used to. 48 hours later (now), it is nice and frothy and looks healthy to the point where I might move to a blowoff tube.
However, the airlock is giving off a very sour smell. It's the same smell I once got when trying to (unsuccessfully) ferment odwalla juice with wine yeast, and that ended up tasting horribly sour.
Obvious possibility #1 is THATS NORMAL RDWHAHB, obvious possibility #2 is infection. But having never brewed with wheat before, I'm wondering if there are any alternative possibilities - something about wheat that could cause a sour smell, or possibly the reaction of wlp001 with wheat?
Recipe from PangeaDestructor on reddit. I think it's adapted from 21st amendment's watermelon wheat:
6lb white wheat, 4lb 2-Row, 8oz Carapils, 4oz flaked wheat, mash at 153 for 90 mins, 0.3 oz Columbus for 60 min.
Hit an OG of 1.056. I used wlp001, it's fermenting at 21C/70F. It took about 24 hours to get going, which is a longer lag than I'm used to. 48 hours later (now), it is nice and frothy and looks healthy to the point where I might move to a blowoff tube.
However, the airlock is giving off a very sour smell. It's the same smell I once got when trying to (unsuccessfully) ferment odwalla juice with wine yeast, and that ended up tasting horribly sour.
Obvious possibility #1 is THATS NORMAL RDWHAHB, obvious possibility #2 is infection. But having never brewed with wheat before, I'm wondering if there are any alternative possibilities - something about wheat that could cause a sour smell, or possibly the reaction of wlp001 with wheat?
