Good evening all!
So I tasted my 2nd attempt at this Weissbier this evening and thought I would share...
5.5 lbs wheat, 3.5 lbs pils, 1 lb Munich .5 lbs rice hulls
.25 oz each Perle and Tettnang FWH
Yeast 3068, no starter, but "smacked" a day before pitching
Yellow Full water profile from Bru'n Water built up from distilled Poland Spring, all minerals added to the mash, none in sparge, and hit those numbers exactly
My mash temp was 157, though I was shooting for 152, human error... mashed for 1 hour
The first runnings tasted like liquid corn on the cob, so I decided to boil for 90 minutes instead of 70 like last time
Pitched the yeast at 66 degrees on 9/11/21, fermented at 68 for 3 days, then bumped the temp to 72 to finish, cold crashed to 40 degrees on 9/18/21 and let sit on the yeast until today when I forced carbonated to 3.2 volumes of CO2
The body and mouthfeel on this batch is an improvement!
I noticed a few differences during fermentation. This time, there was no strong banana smell like before, and I think that might have to do with the fact that last time I "smacked" the yeast right before I pitched. This time, I smacked and then let it sit in the fermentation chamber as the wort came down from 80 to 66 degrees. There was more sulfur and funk this time than last time in the aroma of the fermentation, but it all cleaned up at the end. I think this yeast didn't struggle as much as last time, and the struggle would have perhaps given more banana scent and flavor, which I am shooting for. The last batch also had an OG of 1.050, perhaps that was helping the banana? I should also note that even though the literature says banana comes from warmer fermentation temps, I fermented cooler last time and the banana smell was evident. Maybe not too much in the taste, but my kitchen smelled like banana pudding for days.
Anyway, the taste was very balanced between the clove and banana, with no side taking center stage. There is a slight hint of tartness, it is pleasant. I still am missing the banana that I am looking for, not a banana beer, mind you, but I would like to accentuate that characteristic of this yeast.
As always, you thoughts, comments, and any advice would be most welcome.