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- Oct 27, 2015
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Hi All.
Right..A few months ago I brewed Belgian Witbier which tasted a bit sour ish, not normal (I ve done this recipe before successfully). Very very cloudy, I thought its strange even though its wheat beer. FG was 1.008 so I bottled it. Couple weeks later I tried a bottle - it was no better. Beer was fairly sparkly with no foam (head) ..reminding cider of some sort. I thought I ll give it another few weeks with a hope it ll get better. Unfortunately it never did, It was still cloudy, sparkly, yeast looked like floating gel/gum when you shake it. So it went down the drain. :x
Now, I recently made another beer which is Roggen (rye 55%). After 16 days of fermentation I checked gravity (1.012) and was ready to bottle but the taste reminded me my faulty witbier. Beer looks very cloudy again with the little sour taste
So instead of bottling it I only did couple of bottles and put rest of it to second fermentation. To give myself time to think what to do next. (I never did two stages of fermentation before).
Is 16 days not a little too late for secondary ? It was fermented at around 20 C
Any thoughts or tips on any bit?
..Thanks guys
Right..A few months ago I brewed Belgian Witbier which tasted a bit sour ish, not normal (I ve done this recipe before successfully). Very very cloudy, I thought its strange even though its wheat beer. FG was 1.008 so I bottled it. Couple weeks later I tried a bottle - it was no better. Beer was fairly sparkly with no foam (head) ..reminding cider of some sort. I thought I ll give it another few weeks with a hope it ll get better. Unfortunately it never did, It was still cloudy, sparkly, yeast looked like floating gel/gum when you shake it. So it went down the drain. :x
Now, I recently made another beer which is Roggen (rye 55%). After 16 days of fermentation I checked gravity (1.012) and was ready to bottle but the taste reminded me my faulty witbier. Beer looks very cloudy again with the little sour taste
So instead of bottling it I only did couple of bottles and put rest of it to second fermentation. To give myself time to think what to do next. (I never did two stages of fermentation before).Is 16 days not a little too late for secondary ? It was fermented at around 20 C
Any thoughts or tips on any bit?
..Thanks guys
