mattrickl06
Regular.
Made my 3rd Hefe AG a few months back but used 100% wheat malt rather than 60/40 wheat & 2 row.
It also fermented at a higher temperature (23/24/25) than normal as it was slap bang in the middle of the really hot weather, i used White Labs Hefe Yeast rather then my usual Wyeast smackpack.
The smell and appearance are both excellent, banana's, hint of cloves and loves creamy thick carbonated head, just like a good hefe.
However the taste is overwhemingly clovey and quite astringent (a bit like putting a battery on your tongue) - it hasnt mellowed at all over a 4 week period of being chilled at 2 degrees and i am about to dump it to free up my bottles.
So my questions are:
1. Should wheat beers always be a mix of wheat / 2 row
2. Is it the temps which have ruined my brew?
3. Is it the yeast? it was right at the end of its BB date and whitelabs hefe rather than my usual Wyeast variety.
All help / advice much appreciated as always.
It also fermented at a higher temperature (23/24/25) than normal as it was slap bang in the middle of the really hot weather, i used White Labs Hefe Yeast rather then my usual Wyeast smackpack.
The smell and appearance are both excellent, banana's, hint of cloves and loves creamy thick carbonated head, just like a good hefe.
However the taste is overwhemingly clovey and quite astringent (a bit like putting a battery on your tongue) - it hasnt mellowed at all over a 4 week period of being chilled at 2 degrees and i am about to dump it to free up my bottles.
So my questions are:
1. Should wheat beers always be a mix of wheat / 2 row
2. Is it the temps which have ruined my brew?
3. Is it the yeast? it was right at the end of its BB date and whitelabs hefe rather than my usual Wyeast variety.
All help / advice much appreciated as always.
