Shenanigans
Well-Known Member
Hi All,
I wanted to brew a wheat beer something like Schneider Hopfenweisse.
A fairly simple recipe:
50% Wheat Malt
50% Vienna Malt
60 min Tettnang - 19 IBU
40 min Perle - 12 IBU
10 min Cascade - 9 IBU
Out of date pack of Brewferm Blanche
Dry hop 0.75oz of Saphir per Gallon
After 3 days there was a build up of foam on top but no airlock activity, I guess the yeast was really past it's best. So on the 4th day I added a pack of US-05.
After a week it had only gone down from 1.060 to 1.050 and tasted a bit strange. After two weeks it was down to 1.013 and tasting sour but refreshing. There was no mould on top of the beer so I think it was just a slight infection due to the slow starting of the yeast and would like to try bottling it and see how it turns out. I hate throwing away beer
I just need to decide if I still want to dry hop it.
Would the Saphir still be a good option or are there any particular dry hops which fit well with a sour wheat beer?
Also for sanitation afterwards is there anything I need to do extra to make sure I don't contaminate my next batch of beer?
I've brewed about 50 batches of beer and never had an infection until now.
Thanks!
I wanted to brew a wheat beer something like Schneider Hopfenweisse.
A fairly simple recipe:
50% Wheat Malt
50% Vienna Malt
60 min Tettnang - 19 IBU
40 min Perle - 12 IBU
10 min Cascade - 9 IBU
Out of date pack of Brewferm Blanche
Dry hop 0.75oz of Saphir per Gallon
After 3 days there was a build up of foam on top but no airlock activity, I guess the yeast was really past it's best. So on the 4th day I added a pack of US-05.
After a week it had only gone down from 1.060 to 1.050 and tasted a bit strange. After two weeks it was down to 1.013 and tasting sour but refreshing. There was no mould on top of the beer so I think it was just a slight infection due to the slow starting of the yeast and would like to try bottling it and see how it turns out. I hate throwing away beer
I just need to decide if I still want to dry hop it.
Would the Saphir still be a good option or are there any particular dry hops which fit well with a sour wheat beer?
Also for sanitation afterwards is there anything I need to do extra to make sure I don't contaminate my next batch of beer?
I've brewed about 50 batches of beer and never had an infection until now.
Thanks!