Upthewazzu
Well-Known Member
Well, I actually have no idea what trub tastes like but I do know what it smells like. And the Belgian Blonde I brewed up tasted like what trub and/or krausen smells like and it wasn't particularly pleasant. The taste sample was taken between secondary and bottling stages. It lived in the primary for 4 weeks, [tasted a bit sour, or tarty, but still within normal range], secondary for two weeks, [tasted like krausen/trub smells], and has been in bottles for three weeks. Now I haven't checked the taste since I bottled it since it's still carbing, but I'm hoping and praying that a week in the fridge will cure this bizarre off taste.
Has anyone dealt with this in a Belgian before? For reference, it was this kit from Midwest and I used Wyeast Belgian Whitbier #3944 liquid yeast.
Has anyone dealt with this in a Belgian before? For reference, it was this kit from Midwest and I used Wyeast Belgian Whitbier #3944 liquid yeast.