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Brewsmith, have you ever used a dry yeast that produce no "sourness" (lack of a better term) with 70% wheat? I am really curious which and where I can find it. Thanks in advance.

Looks great. A couple of questions: 1) Did you use yeast nutrient? 2) Did you get any tart/bubblegum finish or was it a soft finish? 3) Do you recall what was the pH of your water or wort?

You know what? I think I've been underpitching everytime I have fermented my beers and that is probably leading to that estery, tart flavor (maybe bubblegum?) I will try a higher pitching rate next time and I will let you know how that turns out.

Funny thing is that at least in the end beer, my two batches were at 4.49 and 4.6 pH respectively. Oettinger is a 4.53 beer (based on my readings). Is it possible that if I crush the grain too fine I might be accidentally doing sour mash for mashing for 60 mins (after a ferulic acid rest of 15...

I don't think I have a perfect process but it is a process that produces good APA's, a good Kolsch. It is the Hefes that give me trouble, they don't have that soft finish. I just can't pin down where the issue is. Again, it is not a bad beer, I don't think it has bacteria in it, not sure if it...

Has anyone had any success using dry yeast and no sour flavors? I can only source dry yeast where I'm from. Also, I get these great aromas during the wort but once the beer is done, it is not bad, it just has this tart flavor at the end that you won't get with a good german Hefe (I like...

I've come to the conclusion that I need to focus on the water for my next Hefe batch... I will try to get to the 5.2-5.3 PH target.

I know this is an old thread but as ironic as it may sound, do you use acidulated malt to avoid tartness in a Hefe? The tart flavor in my hefes seem to eclipse any banana/clove taste.

HAHAHAHAHAHA yes I didnt even realize how old this thread was. LOL

How did your batch turn out? My Hefes have turned out tart and I think it has to do with fermentation temperatures. Please let me know if you are doing this to avoid tartness. I can only get dry yeasts, so I am stuck with WB-06 and M20 but I am wondering if they get better with a better temp...