HB_ATL73
Well-Known Member
Anyone with any suggestions to improve an already kegged hefeweizen with subtle but noticeable off-flavors?
I recently brewed this all grain recipe 3 weeks ago https://byo.com/article/german-hefeweizen-style-profile/ - which I have brewed a few times before with much better results than this current time. I brewed this almost to a tee hitting my mash temps (152), ferm temps controlled @62 deg, OG(1.052)/FG(1.012). However, I did not perform a ferulic acid rest this batch (which I've gotten great results not doing before) and did not use a starter either just pitched Wyeast 3068. Again, have had great results underpitching in this style but always fermented at a slightly higher temp ~66-70 which is where I think I might have had an issue this batch. The current batch is missing that great clove and banana kick I love in a hefeweizen and has some other off flavors (slight DMS).
Does anyone have any suggestions for amping up this beer that's already kegged?
Adding fruit/something else? or is that a bad idea and should I just leave in the keg a few more weeks to let age?
Any suggestions appreciated!
I recently brewed this all grain recipe 3 weeks ago https://byo.com/article/german-hefeweizen-style-profile/ - which I have brewed a few times before with much better results than this current time. I brewed this almost to a tee hitting my mash temps (152), ferm temps controlled @62 deg, OG(1.052)/FG(1.012). However, I did not perform a ferulic acid rest this batch (which I've gotten great results not doing before) and did not use a starter either just pitched Wyeast 3068. Again, have had great results underpitching in this style but always fermented at a slightly higher temp ~66-70 which is where I think I might have had an issue this batch. The current batch is missing that great clove and banana kick I love in a hefeweizen and has some other off flavors (slight DMS).
Does anyone have any suggestions for amping up this beer that's already kegged?
Adding fruit/something else? or is that a bad idea and should I just leave in the keg a few more weeks to let age?
Any suggestions appreciated!