BrewManChoo
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- Joined
- May 10, 2017
- Messages
- 20
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I have a roggenbier almost 2 weeks in primary, and I can't stand that weizen yeast flavor. What can I do to minimize the yeast character at this point to make it more drinkable? Cold crash? Rack to secondary and give it some age? Add another flavor to suppress? Add another yeast to compete? Find a friend who likes traditional weizen (clove, banana) flavors?
https://www.whitelabs.com/yeast-bank/wlp351-bavarian-weizen-yeast
https://www.whitelabs.com/yeast-bank/wlp351-bavarian-weizen-yeast