Time to dump this batch?

Discussion in 'General Brewing Discussions' started by jay3847, Apr 22, 2018.

  1. jay3847

    jay3847 Member

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    I am brewing a dunkelweiss for the first time using the fast ferment method. Everything looks pretty good but seemed fast. Started fermentation at 62, and at 2 days was ready to start raising, but fermentation had already peaked and was starting to subside. Tested gravity at 4 days and things were pretty good and had hit final gravity. At 7 days, it is a acetaldehide bomb. Ouch!

    I need a batch ready in a month and a half. Is it worth keeping it at 68/70 for a couple weeks and hope the yeast finish up? Or is it time to dump it?

    Here's the recipe etc....

    3.5 gallon batch

    5 lbs canadian pale wheat
    2.5 lbs munich light
    7oz caramunich
    2oz carafa II

    90 minute boil, 60 minute .75oz Hallertau addition

    WLP300 w/ a 2 liter starter
    1.5 min oxygen
     
  2. Nosybear

    Nosybear Well-Known Member

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    Try letting it clean itself up for a day or so before dumping it.
     
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  3. Hogarthe

    Hogarthe Well-Known Member

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    That's seems like a lot of oxygen for that beer. Of course that depends on things like flow rate and bubble size etc
     
  4. jay3847

    jay3847 Member

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    I made the bubbles smaller this time. Just the third time I have oxygenated.
    Thought I'd give it at least a week, but some talk about giving it 21 days. That's why I asked.
     
  5. Hawkbox

    Hawkbox Well-Known Member

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    Give it time, I have a saison that is tasting... off. I'm going to give it 2 weeks and see what happens.
     
  6. Trialben

    Trialben Well-Known Member

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    cant hurt to wait eh. acetelaldehyde dont dissipate with high temp? raise her up if so...
     
  7. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Rouse the yeast, then move it to another vessel and warm it up for a week. Avoid splashing and light.
    At this point you have green beer that may or may not clean up, but it's to early to tell.
    If you start another beer, you could Krausen it and add it to the green 1.
    Good Luck
    Brian
     
  8. jay3847

    jay3847 Member

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    I'm going to give it a week of rest, and if no improvement then I'll go the krausen route. What the hell! If it doesn't fix the problem, then at least I learn something.

    Also, as I taste others of my beer, I think I have had this problem for a while by keeping temps too low for too long. I'll monitor fermentation more closely on the next batch.
     
  9. J A

    J A Well-Known Member

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    Very likely that 7 days just isn't nearly enough time to clean up the acetaldehyde. As long as there's any yeast activity it should eventually go away, though. Definitely wait it out. Three weeks isn't out of bounds, though you'd think a Hefe could be done much sooner.
    Rouse and krausen and let it ride. You might come out with a pretty decent beer.
     
    Head First likes this.
  10. Medarius

    Medarius Active Member

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    I had this happen to a batch that I over pitched, which you may have done with a 2 liter starter for a 3.5 gal batch, I was told on another forum that over pitching results in too fast fermentation in weizens and can lead to off flavors/smells.
    i ended up dumping mine after 2 weeks of waiting for it to 'get better'

    Under pitching is normally recommended for wheat beers. At least on the sites that deal mostly/only with german brews.
     
  11. jay3847

    jay3847 Member

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    Everything you read in the forums and blog posts says you can hardly go wrong overpitching. That sounds exactly like what happened.
     
  12. Trialben

    Trialben Well-Known Member

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    i shall take this onboard for my upcomming wheat not to get to gernerous with the pitch rate.
     
  13. jay3847

    jay3847 Member

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    Which sites are you looking at @Medarius ? I want to read more so I don't make other mistakes on the next brew. I was following a BYO recipe this time.
     
  14. Medarius

    Medarius Active Member

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    Brulosophy & germanbrewing.net & braukaiser.com are the ones i have bookmarked. Can't remember other right off, think it was all in german anyways
     
  15. jay3847

    jay3847 Member

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    Still super green apple. I'm going to punt for my daughter's sake. Please comment on the recipe I post with your thoughts.
     
  16. Nosybear

    Nosybear Well-Known Member

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    Unfortunately, unless you have live yeast in the mix, acetaldehyde won't reduce. You're stuck with Jolly Rancher beer. Sorry.
     

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