I brewed an all grain hefeweizen 3 weeks ago today.
I kegged and carbonated the batch two days ago. It was fermented with Weihenstephan 3068.
I tasted it today.
I am still getting a sulphur smell from the beer like it was a lager. Taste is okay, not really banana but mild clove for sure, but sulphur is the dominating aroma.
Normal fermentation process from this yeast? Just needs more time to clean up? Or, Cain you really screwed up this time...
Thanks for any input!
I kegged and carbonated the batch two days ago. It was fermented with Weihenstephan 3068.
I tasted it today.
I am still getting a sulphur smell from the beer like it was a lager. Taste is okay, not really banana but mild clove for sure, but sulphur is the dominating aroma.
Normal fermentation process from this yeast? Just needs more time to clean up? Or, Cain you really screwed up this time...
Thanks for any input!