Bartlebrewer
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- Jul 10, 2013
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So, I've posted before about my first ever batch ( one gallon of Hefeweizen, all grain) that due to accident/ignorance was fermented, at least for the first day, at insanely high temperatures of almost 80 degrees.
Well, yesterday was bottling day and the plot thickens...
Everyone on the forum warned me that I would taste fussels, have banana bombs that give me headaches, etc.
Well, I drank a glass before bottling and it tasted AWESOME. I'm not exaggerating when I say , exactly like a Schneider, and no subsequent headache. I'm of course congratulating myself until I take a hydrometer sample and see that it's still 1.012(after temp correction) the same as it's been for two days now. ( it's been in secondary for three weeks)
So...my question is, did I dodge the fermenting problems only because there wasn't enough sugar to begin with? Or did I actually dodge the fermenting problems at all...will the off tastes com out after conditioning? I bottled the beer at this point.
Secondly, I mashed in the oven, temps and times were right on target. O.G. was 1.050. The only reason I can think of for the low FGs is that I milled the grain myself with a rolling pin because I forgot to have it done at the store.
I appreciate any thoughts you guys have....Cheers,
Well, yesterday was bottling day and the plot thickens...
Everyone on the forum warned me that I would taste fussels, have banana bombs that give me headaches, etc.
Well, I drank a glass before bottling and it tasted AWESOME. I'm not exaggerating when I say , exactly like a Schneider, and no subsequent headache. I'm of course congratulating myself until I take a hydrometer sample and see that it's still 1.012(after temp correction) the same as it's been for two days now. ( it's been in secondary for three weeks)
So...my question is, did I dodge the fermenting problems only because there wasn't enough sugar to begin with? Or did I actually dodge the fermenting problems at all...will the off tastes com out after conditioning? I bottled the beer at this point.
Secondly, I mashed in the oven, temps and times were right on target. O.G. was 1.050. The only reason I can think of for the low FGs is that I milled the grain myself with a rolling pin because I forgot to have it done at the store.
I appreciate any thoughts you guys have....Cheers,