Two attempts at German wheat all failed!

[Lenard Carter]

Hi there.
I'm new to brewing Belgian wheat for the first time, but the second and third attempts at German wheat all failed, please help answer what went wrong!
The first fermentation was done strictly according to the fermentation time after 7 days of fermentation and 14 days of fermentation, the taste was sour only slightly lighter than the vinegar taste, I didn't see any bacterial contamination in the first fermentation bucket, but there was a layer of foam on the page, I don't know if it is also a bacterial contamination phenomenon.
Second time
Fermented for 7 days at a time, the first fermentation was over when bottled, tasted a mouthful of sour taste but very light, the second fermented for 7 days after opening the bottle not like the first only sour taste but also mixed with acid, should still be a failure!
1.the first fermentation was less than 20L but the yeast was almost finished, is the sourness related to this?
2. fermentation process barrel is very cloudy picture in the bottom, in the brewing of Belgian wheat when the saccharification process are not much filtration, but also clearer than this, acidity and cloudy whether it is related to
3. what do you think is related to it and how to avoid it?
4. I think it is difficult to operate the saccharification, filtering and lees washing process, what is the convenient and efficient way to do it at home?
Thank you all for your answers.

 

[SFC Rudy]

What is your recipe? Process?

 

[hotbeer]

I'm new to brewing Belgian wheat

Or are you brewing Belgian wheats and you are new to brewing? Or is your statement correct and you have experience with less demanding ales and such?

 

[refect]

What was your process? Also what yeast are you using? Some Belgian yeast can create sour/tartness in beer. Same goes for some hefe strains. Also, if your post boil pH was on the lower side of the spectrum, then these yeast can drop final pH pretty low and get you into that sour/tart tasting threshold.

 

[jdauria]

Are you using a cleaner like PBW to clean your fermenter bucket? Are you then sanitizing the bucket, cover, airlock with Starsan...and anything that touches the beer post boil with starsan? Are you brewing from kits, doing extract or all grain? Are you tasting the beer straight from the fermenter? It's never going to taste as good as it is when carbonated and at proper serving temps.

7 days is not enough time, while your beer may be done fermenting, the yeast need time to clean up after themselves. Should keep it going for at least 2 weeks.

What are you talking about here?
"2. fermentation process barrel is very cloudy picture in the bottom, in the brewing of Belgian wheat when the saccharification process are not much filtration, but also clearer than this, acidity and cloudy whether it is related to
3. what do you think is related to it and how to avoid it?
4. I think it is difficult to operate the saccharification, filtering and lees washing process, what is the convenient and efficient way to do it at home?"

Saccharification is the process of starch being broken down to simple sugars. If you are brewing extract batches, that already happened at the factory when they made the wort. If you are doing all grain, that happens during the mash, not during fermentation. If you are a new brewer, why are you also doing filtering (and German wheat or Belgium ones are unfiltered beers)? Only a small percentage of home brewers filter their beers. Same with "lees washing"...lees are the sediment at the bottom in mead making and wine making, with beer it's called Trub, "Troo-B"...basically proteins from the wort and hop and yeast sediment. So why are you washing the trub??? If you are trying to wash yeast, to refuse yeast...again, not something a new brewer should really try until they have their simple brewing process down. Washing yeast is an advanced level. And if you had an infection in that first sour German beer, why use the same yeast again?

My suggestion, find a homebrew shop near you and ask them for help in learning how to brew. Better yet, find a homebrew club in your area.

 

[Lenard Carter]

Are you using a cleaner like PBW to clean your fermenter bucket? Are you then sanitizing the bucket, cover, airlock with Starsan...and anything that touches the beer post boil with starsan? Are you brewing from kits, doing extract or all grain? Are you tasting the beer straight from the fermenter? It's never going to taste as good as it is when carbonated and at proper serving temps.

7 days is not enough time, while your beer may be done fermenting, the yeast need time to clean up after themselves. Should keep it going for at least 2 weeks.

What are you talking about here?
"2. fermentation process barrel is very cloudy picture in the bottom, in the brewing of Belgian wheat when the saccharification process are not much filtration, but also clearer than this, acidity and cloudy whether it is related to
3. what do you think is related to it and how to avoid it?
4. I think it is difficult to operate the saccharification, filtering and lees washing process, what is the convenient and efficient way to do it at home?"

Saccharification is the process of starch being broken down to simple sugars. If you are brewing extract batches, that already happened at the factory when they made the wort. If you are doing all grain, that happens during the mash, not during fermentation. If you are a new brewer, why are you also doing filtering (and German wheat or Belgium ones are unfiltered beers)? Only a small percentage of home brewers filter their beers. Same with "lees washing"...lees are the sediment at the bottom in mead making and wine making, with beer it's called Trub, "Troo-B"...basically proteins from the wort and hop and yeast sediment. So why are you washing the trub??? If you are trying to wash yeast, to refuse yeast...again, not something a new brewer should really try until they have their simple brewing process down. Washing yeast is an advanced level. And if you had an infection in that first sour German beer, why use the same yeast again?

My suggestion, find a homebrew shop near you and ask them for help in learning how to brew. Better yet, find a homebrew club in your area.

Obviously i need to read more things, but thanks.