Hi all,
I've been brewing for a long while and have only recently come across a strange problem with my Weissbier, and am wondering if anyone can help me troubleshoot it?
Recently, over the past few months, the aftertaste has gone a bit bitter / astringent.
The grist bill has never changed, it's the same one I've made for 4 years now:
56% Weyermann Wheat Malt
34% Weyermann Pilsner Malt
13% Weyermann Cara-Munich Type 1
60g of hops boiled for 55 minutes
I use a custom built 50 litre RIMS 3 vessel system (HLT, M/LT and a Kettle). The system has had no changes made to it.
Fermentation is in 60 litre Speidel plastic fermenters (these are replaced on a regular basis).
The only possible changes would be:
1. Source of Hersbrucker hops dried up, so have moved to Hallertauer hops, date on package is 2013, but they have always been kept in a refrigerator. Colour of pellets is bright green, so no visible signs of oxidation.
2. Possible that the temp of the sparge water is higher (180°F instead of 170°C)
3. Change in yeast from Wyeast 3333 to Wyeast 3638.
A year ago, we did have a few infected batches (due to rotting vegetables in the room next door). But that produced a beer that was undrinkable.
Anyone have any ideas?
Thanks,
Hector
I've been brewing for a long while and have only recently come across a strange problem with my Weissbier, and am wondering if anyone can help me troubleshoot it?
Recently, over the past few months, the aftertaste has gone a bit bitter / astringent.
The grist bill has never changed, it's the same one I've made for 4 years now:
56% Weyermann Wheat Malt
34% Weyermann Pilsner Malt
13% Weyermann Cara-Munich Type 1
60g of hops boiled for 55 minutes
I use a custom built 50 litre RIMS 3 vessel system (HLT, M/LT and a Kettle). The system has had no changes made to it.
Fermentation is in 60 litre Speidel plastic fermenters (these are replaced on a regular basis).
The only possible changes would be:
1. Source of Hersbrucker hops dried up, so have moved to Hallertauer hops, date on package is 2013, but they have always been kept in a refrigerator. Colour of pellets is bright green, so no visible signs of oxidation.
2. Possible that the temp of the sparge water is higher (180°F instead of 170°C)
3. Change in yeast from Wyeast 3333 to Wyeast 3638.
A year ago, we did have a few infected batches (due to rotting vegetables in the room next door). But that produced a beer that was undrinkable.
Anyone have any ideas?
Thanks,
Hector