Wyeast 3068

[JosephN]

Why in the world am I constantly getting a bubble gum flavor with this yeast. I fermented at 64F for many days, and worked up to 71F over two weeks.

I have bottled and kegged. The carbonation level is usually higher, 2.7-3 volumes. At first after kegging I had a great balance of banana and clove with no bubble gum. I'm wondering if it's falling out when the remaining yeast drops out.

What do you all think?

 

[MidAtlanticBrew]

The esters fad and change over time..... As The beer "lagers" in the keg or bottle..... This is one of my favorite styles and I drink it often in Munich.... The commercial beers of Germany experience the same thing as it is often served from a bottle, it's sometimes kinda old with muted flavor so..... Drink with 3 to 4 weeks to solve the problem.

 

[JosephN]

The esters fad and change over time..... As The beer "lagers" in the keg or bottle..... This is one of my favorite styles and I drink it often in Munich.... The commercial beers of Germany experience the same thing as it is often served from a bottle, it's sometimes kinda old with muted flavor so..... Drink with 3 to 4 weeks to solve the problem.

I've been carbonating for 5-6 days and it's changed that much already. I wonder if yeast availability and temp make that much difference. Thanks for the freshness tip