Hefeweizen tastes like wine

Discussion in 'General Brewing Discussions' started by Aje1967, Mar 1, 2019.

  1. Aje1967

    Aje1967 New Member

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    Hello,
    I just tasted my hefe and it tastes like wine. I am a little early tasting it (brewed 1/30) as it my first "original" recipe and I wanted to see how it turned out. Nothing special just 57% red wheat, 25% pilsner, 8% caracrystal wheat malt and1% acidulated malt. Long mash as i tried to step mash and that did not work so well. Probably mashed vor nearly 2 hours starting around 110F and finally getting to 152 for at least 45 minutes. 1 pack of wyeast 3068. I think I fermented too high, around 74F. It was very actively fermenting and had to use blowoff tube. Ugh. Am impatient or is this beer going to be not so good.

    Thanks,
     
  2. Nosybear

    Nosybear Well-Known Member

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    It's infected. Probably acetobacter. Drink it as long as you can then dump it.
     
  3. Head First

    Head First Well-Known Member

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    Maybe...
    Warmer fermentation can produce odd flavors sometimes. Give it some time, maybe even rack to a secondary if off flavor begins to fade any at all.
     
  4. Nosybear

    Nosybear Well-Known Member

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    Winelike flavors are generally either acetic acid (think vinegar) or oxidation (think sherry). A Weizen yeast at that temperature should produce a bubblegum-flavored beer, not exactly the flavors I'd associate with wine. I don't know how old the beer is but a wine-like flavor generally won't improve over time, regardless of the cause, and if it is an infection, it will only get worse. I still think the OP should drink it as long it's palatable and then dump the rest.
     
  5. Aje1967

    Aje1967 New Member

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    UGH! I have been quite careful with sanitation. This is disappointing news...
     
  6. Medarius

    Medarius Active Member

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    Yes, you fermented too high. 74 is the top of temp limit for this yeast. I use 3068 for most every brew and it doesn't like being at that high of a temp. 64-65 is optimal starting temp for this yeast for first 3-4 days. Then can be broughtup to 70 or so to finish off for last couple of days, then it's ready to be bottled/kegged.
    Over pitching hefe will result in off flavors also, which if you had to use a blowoff you may have done.

    From Wyeast pag:
    STRAIN:
    3068

    WEIHENSTEPHAN WEIZEN

    Species: Saccharomyces cerevisiae

    The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

    LOW
    FLOCCULATION

    ATTENUATION

    73-77
    TEMPERATURE RANGE

    64-75
    10
    ABV
     
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