Author Topic: Tart Dunkelweisen  (Read 444 times)

Offline Oiscout

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Tart Dunkelweisen
« on: March 04, 2021, 04:54:46 pm »
I brewed a Dunkelweisen recently and getting ready to keg and it has some tartness and citrusy notes.

I used Wyeast 3056. I've never experienced this before but this is also my first time using something other than WLP300.

Anyone ever had a similar experience with this yeast.

The flavor isnt bad at all. I'm just kind of surprised

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Offline majorvices

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Re: Tart Dunkelweisen
« Reply #1 on: March 04, 2021, 05:14:49 pm »
I've had the same problem with that strain. What temp did you ferment it?

Offline Oiscout

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Re: Tart Dunkelweisen
« Reply #2 on: March 04, 2021, 05:51:03 pm »
65 then slowly let it ride to 68 after about 4 days

The tart flavor was not present in my sample before I ramped up my temps.


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« Last Edit: March 04, 2021, 05:53:31 pm by Oiscout »

Offline Oiscout

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Re: Tart Dunkelweisen
« Reply #3 on: March 04, 2021, 06:28:43 pm »
PH dropped to 3.8 as well

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Offline majorvices

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Re: Tart Dunkelweisen
« Reply #4 on: March 04, 2021, 07:33:47 pm »
3.8 is in the range of wheat ales (though on the very low end). IIRC the "tartness" faded some and the beer ended up being ok. I wish I kept better notes on it.

Offline Oiscout

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Re: Tart Dunkelweisen
« Reply #5 on: March 04, 2021, 07:41:15 pm »
I had a Diacetyl bomb last brew and the tartness this time.

I am working on getting rid of all plastic in my brewery except my no chill HDPE containers. I have good sanitation, and pretty certain it isn't infection.

Some internet research shows that other people besides us have ran into this flavor using this strain of yeast


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Offline ttash

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Re: Tart Dunkelweisen
« Reply #6 on: March 04, 2021, 08:33:46 pm »
I've had light tartness occasionally with 3068 fermented at 62F. Just a hint, but noticable if you're looking for it.