Mattress
Well-Known Member
- Joined
- 18/10/11
- Messages
- 334
- Reaction score
- 148
Morning,
I had a go at brewing Tony's Dark Wheat Dunkelweizen last weekend.
I followed the recipe ingredients to the letter, just scaled it down to 23 litre batch with beersmith.
I used a new smack pack of Wyeast 3068 which I split into 4, 3 vials into the fridge, the rest into my starter.
I have been using stepped starters of 2 x 800ml for my last few brews as I only have 2 x 1 litre flasks. Did the same for this brew.
Followed most of my usual brewing practices with my 50 litre keggle BIAB system. The only thing I did different was I raised the mash temp to 67 degrees as I have been told my beers are a little thin and raising the temp will fix that.
I did a single infusion mash, still a newbie as far as brewing goes, so I'm not game to try a decoction step yet. (If this brew had worked out the intention was to try it with the next one)
90 minute mash (with a couple of stirs during) followed by a 90 minute boil. Hop additions as stated in recipe. Chilled with my immersion chiller, Pure O2 added via air stone, then into fermenter. Fermenter into temp controlled fridge set at 18 degrees. Yeast added at 20 degrees. Liberal use of Starsan on equipment post boil.
One thing I did notice was that my 2nd yeast starter had significantly more bubbles and foam than the 1st.
During fermentation I noticed a strong sulphur/ rotten egg smell, but I have heard that this is sometimes normal and this is the 1st time I have used this yeast.
I have been working the last 4 days and haven't had time to pay the brew much attention but it went through the normal process of vigorous bubbling, gradually slowing down.
Today I poured off a sample to test, 7 days in fermenter.
1st thing I noticed that the sulphur smell was really strong and the brew was dark and cloudy. No bubbling or skin has formed in the fermenter.
O/G was a couple of points under what the recipe said but the F/G is 1.024, which is about 10 points too high.
I convinced myself to take a small sip to see what it tasted like. I only just managed to keep my breakfast down. It has to be the worst thing I have tasted in my life, and I'm not exaggerating. It has a strong rancid sour taste, it stinks and its horrible.
So, does anyone have any suggestions as to what I may have done wrong, any tips to what I should be doing.
Luckily I have a few days off now so I am able to brew something else. I would like to give the Dunkelweizen recipe another go in the future as I have only recently discovered this beer on tap at the local german club, and I really enjoyed it.
Any tips would be appreciated.
Thanks.
I had a go at brewing Tony's Dark Wheat Dunkelweizen last weekend.
I followed the recipe ingredients to the letter, just scaled it down to 23 litre batch with beersmith.
I used a new smack pack of Wyeast 3068 which I split into 4, 3 vials into the fridge, the rest into my starter.
I have been using stepped starters of 2 x 800ml for my last few brews as I only have 2 x 1 litre flasks. Did the same for this brew.
Followed most of my usual brewing practices with my 50 litre keggle BIAB system. The only thing I did different was I raised the mash temp to 67 degrees as I have been told my beers are a little thin and raising the temp will fix that.
I did a single infusion mash, still a newbie as far as brewing goes, so I'm not game to try a decoction step yet. (If this brew had worked out the intention was to try it with the next one)
90 minute mash (with a couple of stirs during) followed by a 90 minute boil. Hop additions as stated in recipe. Chilled with my immersion chiller, Pure O2 added via air stone, then into fermenter. Fermenter into temp controlled fridge set at 18 degrees. Yeast added at 20 degrees. Liberal use of Starsan on equipment post boil.
One thing I did notice was that my 2nd yeast starter had significantly more bubbles and foam than the 1st.
During fermentation I noticed a strong sulphur/ rotten egg smell, but I have heard that this is sometimes normal and this is the 1st time I have used this yeast.
I have been working the last 4 days and haven't had time to pay the brew much attention but it went through the normal process of vigorous bubbling, gradually slowing down.
Today I poured off a sample to test, 7 days in fermenter.
1st thing I noticed that the sulphur smell was really strong and the brew was dark and cloudy. No bubbling or skin has formed in the fermenter.
O/G was a couple of points under what the recipe said but the F/G is 1.024, which is about 10 points too high.
I convinced myself to take a small sip to see what it tasted like. I only just managed to keep my breakfast down. It has to be the worst thing I have tasted in my life, and I'm not exaggerating. It has a strong rancid sour taste, it stinks and its horrible.
So, does anyone have any suggestions as to what I may have done wrong, any tips to what I should be doing.
Luckily I have a few days off now so I am able to brew something else. I would like to give the Dunkelweizen recipe another go in the future as I have only recently discovered this beer on tap at the local german club, and I really enjoyed it.
Any tips would be appreciated.
Thanks.