Hey guys, I recently brewed my first AG batches using BIAB. They've only spent about 6-7 days in the fermenter, but a quick taste test gives a sour corn-like flavour.
The first batch was a German Hefeweizen which used a 60:40 ratio of wheat to pilsner malt and Wyeast 3068. The second was a Belgian tripel which used about 12lb of pilsner malt and Wyeast 3787.
I know it's early days, but I'm more concerned because I didn't bring either to a vigorous boil. The Hefe was just boiling gently for 60 mins and the tripel was a 90 minute boil, but I left it covered with a lid for the majority of it, which I now realise is not advisable.
Is it likely that the DMS flavour will always remain in my beer? Or should it improve with extra time fermenting and conditioning?
Thanks
The first batch was a German Hefeweizen which used a 60:40 ratio of wheat to pilsner malt and Wyeast 3068. The second was a Belgian tripel which used about 12lb of pilsner malt and Wyeast 3787.
I know it's early days, but I'm more concerned because I didn't bring either to a vigorous boil. The Hefe was just boiling gently for 60 mins and the tripel was a 90 minute boil, but I left it covered with a lid for the majority of it, which I now realise is not advisable.
Is it likely that the DMS flavour will always remain in my beer? Or should it improve with extra time fermenting and conditioning?
Thanks
