Hi guys, currently in the process of fermenting my first all grain Weizen. The gravity is sitting around 1.020 after a couple of days, and when I pulled a sample, the beer had none of the typical estery/phenolic aromas going on, kinda has a smell like bread dough with a metallic edge to it. Typically, what stage of fermentation would the yeast start to produce the normal wheat beer aromas?
The beer is all Weyermann grain (55% wheat, 40% Pale Pils and 5% Munich) fermented with Danstar Munich dried wheat yeast.
Yeast was pitched around 12 deg and is fermenting around 20.
Cheers :icon_cheers:
The beer is all Weyermann grain (55% wheat, 40% Pale Pils and 5% Munich) fermented with Danstar Munich dried wheat yeast.
Yeast was pitched around 12 deg and is fermenting around 20.
Cheers :icon_cheers: