I just finished fermenting a Belgian Wit and the un-carbonated beer sample had a slight tartness to it. Is this expected? Hopefully it's not too pronounced in the final product... I'm hoping for something more sweet and citrusy.
WLP400 some tartness?
- Thread starter urg8rb8
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
thehaze
Well-Known Member
The description of the yeast clearly states the beer will be tart, not in so many words: https://www.whitelabs.com/yeast-bank/wlp400-belgian-wit-ale-yeast
Final pH of the beer will have an effect on the beer. Lower pH means more tartness and some strains are mroe proned to it. Some Belgians yeast do have this as a default trait.
Final pH of the beer will have an effect on the beer. Lower pH means more tartness and some strains are mroe proned to it. Some Belgians yeast do have this as a default trait.
I don't find WLP400 to result in something I would consider tart in any excessive manner. I'd suggest adding some baking soda prior to packaging if you want to take the edge off. Just 1/4 to 1/2 teaspoon in 3-5 gallons will work wonders. Dissolve it in a couple ounces of water then pour it into the fermenter or bottling bucket. Cheers.
Did you try this yourself? I always thought this would result in nasty off flavors.
Only in the glass, not in the fermenter, but I intend to in future. I used 1/4 teaspoon in a pint recently and it tasted a little metallic but otherwise a vast improvement over the tart mess that existed before that. And that was only a pint. Imagine what 1/2 teaspoon will do to a full batch. Not very much. Might even need a full teaspoon. I didn't consider the flavor off-putting at all. Try it sometime.
Brilliant, I have the perfect beer for it on hand. Already bottled, but a good playground for sure.
Experiment and let us know!
Sorry, when I said package, I meant keg. I'll try it first after it's carbed. I can always add baking soda later.
Similar threads
