mlg5039
Well-Known Member
My second attempt at a great weizenbock seems to be falling short. I brewed a weizenbock back in April after drinking an Aventinus. It turned out well and I'm still enjoying it. However, I wanted it slightly maltier so I made another one 7 weeks ago. I let it primary for three weeks and then slowly cranked the temps down to 34 degrees (alongside my o-fest which is wonderful mind you :rockin
. Its been at that temp for 4 weeks now. I took a sample last night to see how it tasted and it has a slight acidic quality. I can't determine if it's slightly sour or if its more vinegary. I hope I don't have an acetobacter infection. It's not the green apple "your beer is green" taste.
So, I'm just going to bottle it anyways and I'll find out how it is in a month or so. I've never dumped a batch before, and I hope I don't have to. I will, however, dump it if the beer is vinegary. Wish the beer good luck!! I've read many promising stories and few dismal ones.
Mike
. Its been at that temp for 4 weeks now. I took a sample last night to see how it tasted and it has a slight acidic quality. I can't determine if it's slightly sour or if its more vinegary. I hope I don't have an acetobacter infection. It's not the green apple "your beer is green" taste.So, I'm just going to bottle it anyways and I'll find out how it is in a month or so. I've never dumped a batch before, and I hope I don't have to. I will, however, dump it if the beer is vinegary. Wish the beer good luck!! I've read many promising stories and few dismal ones.
Mike
