I made a kettle soured Berliner Weisse a couple weeks ago and just kegged it. To my chagrin the overwhelming aroma is baby puke even though, IMHO, the beer tastes great. Is there something I could have done to kill this aroma? I boiled for about a half hour after three days of kettle souring at ~110-115. I used a handful of Unmilled grain to inoculate the mash rather than a commercial culture. Mash pH and then again at fermentation was about 3.4. Fermented with a large pitch of Nottingham (had it on hand from the centennial blonde).
Should I have boiled for longer? I had read about no boil and short boil Berliner Weisses so figured a half hour would be plenty. What could I have done differently?
Thanks
Should I have boiled for longer? I had read about no boil and short boil Berliner Weisses so figured a half hour would be plenty. What could I have done differently?
Thanks