3068 Way Over Pitched

[beerbog]

You'll enjoy it, I had a couple of bottles which I did when I kegged, about 8 weeks later and there was no trace of old stinky fart, tasted great. :beerbang:

 

[Nick JD]

If it's just the usual yeast-byproduct sulphur, the extra time cold-chilling/lagering to drop the yeast out is likely what helps get rid of the smell.

I use gelatine and 2 days to get kristall with 3068. Finings are great when making kristalls as you can get to it fresher.

 

[lukasfab]

well I just sampled one of these brews after 6 days in the bottle and it is drinkable but that sulphar taste is there or what ever it is
you can smell it in the glass
i had a weihenstephaner at the pub the other day before i sampled mine and the same sort of taste was there? never tasted it before

I fermented at 19 and i cant taste bannana

will leave this one to one side for a while and see how it taste later on

thanks guys

 

[beerbog]

well I just sampled one of these brews after 6 days in the bottle and it is drinkable but that sulphar taste is there or what ever it is
you can smell it in the glass
i had a weihenstephaner at the pub the other day before i sampled mine and the same sort of taste was there? never tasted it before

I fermented at 19 and i cant taste bannana

will leave this one to one side for a while and see how it taste later on

thanks guys

Give it a little time, now that you know what you are looking for, you'll probably think the smell is there, even if it isn't. 6 days is a very short time.

As per Jamil's book, banana taste in the low 20's, cloves in the high teens, but if you go back to 17 deg you get banana again. I did exactly this, my last hef was fermented at 17 deg with 3068 and I had a very subtle banana flavour. Very tasty indeed. :beerbang:

 

[Helles]

Wheat beer 50-50 Wheat- Ale malt
Under pitch yeast
Ferment it warm
And serve it fresh
The only way to go

 

[mje1980]

Only 50% wheat?, not much of a wheat at 50%

 

[Helles]

Only 50% wheat?, not much of a wheat at 50%

Flavours really come down to the yeast 50% is fairly normal with AG
Ive done 60-40 as far as im willing to go without a stuck sparge come close though

 

[Nick JD]

100% barlez "wheat beers" taste pretty great.

It's the yeast.

 

[glenwal]

well I just sampled one of these brews after 6 days in the bottle and it is drinkable but that sulphar taste is there or what ever it is
you can smell it in the glass

Is it a taste, or just a smell? (Try holding your nose and drinking it). If its just the smell, it's pretty normal and will mellow with time - just give it a few more weeks. Remember that with bottle carbing, the yeast are active again so will produce a bit more sulfur to start with.

 

[lukasfab]

Is it a taste, or just a smell? (Try holding your nose and drinking it). If its just the smell, it's pretty normal and will mellow with time - just give it a few more weeks. Remember that with bottle carbing, the yeast are active again so will produce a bit more sulfur to start with.

ok, I tried another brew today so nearly couple weeks in bottle
I blocked my nose for the first swig and it tasted ok, slight banana taste
but after that I couldn't taste banana just the sulphar and it still smells, not as bad as it did from the FV though.

I will let it go and hopefully it comes good.

on another note I pitched the slurry into a fresh batch and its happily active, with no smell :beerbang:

 

[Nick JD]

on another note I pitched the slurry into a fresh batch and its happily active, with no smell :beerbang:

I've had the very same thing happen. The repitch with 3068 is always better. It's why I stopped using 3068 - it's a weird fecker. I got tired of trying to isolate why and what was causing the farts. Never could isolate it.

3638 is more reliable, but not as flavoursome.

 

[Wolfy]

on another note I pitched the slurry into a fresh batch and its happily active, with no smell :beerbang:

I've had the very same thing happen. The repitch with 3068 is always better. It's why I stopped using 3068 - it's a weird fecker. I got tired of trying to isolate why and what was causing the farts. Never could isolate it.

Might be worth considering if the first batches were underpitched, perhaps as a consequence of the yeast in the packs not traveling/storing well or something?

 

[Nick JD]

Might be worth considering if the first batches were underpitched, perhaps as a consequence of the yeast in the packs not traveling/storing well or something?

I agree. 3068 is it's such a virrulent beast that maybe an old, less viable smackpack will still take off quickly...

 

[lukasfab]

can't really remember but pretty sure it was only 2 weeks old

either way I will do a few with this batch of yeast now that I have it

OT, has anyone had good luck with WB-06? first couple of batches were good but my third wasn't as good
after a month in the bottle it has really come good, someone described a little spice like hoegaarden? No spices added and fresh yeast pack every time

 

[MitchDudarko]

I'll throw my 2c in, and say that WY3638 is my favorite yeast to use in a hefe. I agree that it's not as flavor some, but the hefe I make is dry hopped with 1.5g/L of Citra. It's enough to let you know it's a hefe, but doesn't clash with the hops.