Christ71
Member
- Joined
- Dec 4, 2016
- Messages
- 18
- Reaction score
- 6
I brewed a Dunkelweizen using Wyeast 3068 and fermented primary at 20°C, secondary at 21°C. Bottled after three weeks.
Looks good, smells good, but there's a sour taste to it. I always clean and sanitise well, so i don't really think it's an infection.
Does anybody have any experience with this yeast and will the sourness fade?
Looks good, smells good, but there's a sour taste to it. I always clean and sanitise well, so i don't really think it's an infection.
Does anybody have any experience with this yeast and will the sourness fade?