Author Topic: WYeast Berliner Weisse Blend phenols?  (Read 521 times)

Offline cfleisher

  • Cellarman
  • **
  • Posts: 98
    • View Profile
    • Brews Reporter
WYeast Berliner Weisse Blend phenols?
« on: June 28, 2016, 11:55:46 PM »
There are a lot of phenols -- rubber hose, a bit smoky -- happening in a Berliner Weisse that I made with the Wyeast blend. Anybody had this issue? I'm hoping they age out after a while, but after a month in the secondary, the beer doesn't taste much different. Any hope here? How long does it take for phenols to age out?
Primary: Grapefruit IPA
Secondary: Berliner Weisse

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: WYeast Berliner Weisse Blend phenols?
« Reply #1 on: June 29, 2016, 12:57:55 AM »
What was your process? Temp control? Water?

Offline kramerog

  • Senior Brewmaster
  • ******
  • Posts: 1854
    • View Profile
    • My LinkedIn page
Re: WYeast Berliner Weisse Blend phenols?
« Reply #2 on: June 29, 2016, 01:20:44 AM »
Phenols don't age out although if there is Brett in the blend funny things could still happen.

Sent from my XT1095 using Tapatalk


Offline reverseapachemaster

  • Official Poobah of No Life.
  • *
  • Posts: 3203
    • View Profile
    • Brain Sparging on Brewing
Re: WYeast Berliner Weisse Blend phenols?
« Reply #3 on: June 29, 2016, 03:37:09 PM »
If this is 3191 there is brett and any brett phenols are generally going to hang around. Sometimes brett will throw a rubber tire phenol. That does age out but only after a long time.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline brewinhard

  • Official Poobah of No Life.
  • *
  • Posts: 3250
    • View Profile
Re: WYeast Berliner Weisse Blend phenols?
« Reply #4 on: June 29, 2016, 07:50:47 PM »
I have worked with that strain/blend in the past and was never really very pleased with it. My beers never really got sour enough and the brett was very mild. But I did not ever notice any funky rubber hose or smokiness with it. It could be the brett throwing those depending on what temps you fermented at.