Looks nice! When I keg my hefes I actually carbonate by using sugar additions like bottle conditioning. Turn out great!
Ok well I bottled a case of this and kegged the rest. The keg version was closer to Schneider Weisse but I just samplef the bottle condition version. Completely different beer. I need to try another but this is more yeasty I’d say. There is a familiar flavor maybe more of a Witbier without the orange peel. I will try another now
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I wonder what changed the brew profile? O2?
Sneezles61
What I’m thinking was the temperature of the bottle conditioning during conditioning. I dii keep them warmer than fermentation. But your right it could be the extra O2 or both. I thought about O2 so didn’t transfer to a bottle bucket but used sugar cubes. When I bottle from the keg I purge the bottles. These bottles I did not thinking the O2 would be needed. I’m going to make this exact recipe with a saison yeast. More experimenting. Like I sat nothing wrong with the bottled version just not what I expected. Today’s testing I’ll pour clear and leave the dregs behind. This way I’ll know more where the flavors are from
This may be why Schneider uses a cleaner yeast when bottling.
I’ve heard the breweries that do bottle condition don’t always use the same yeast…. As I’m watching squirrels pick the last remaining apples off the tree… way up high!
Sneezles61
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From my days of building dregs from wheat beers I found the use lager yeast from my research
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Like I mentioned above, the ones I bottled tasted a bit different than the kegged version. Almost saison like. Well I set some aside and now am drinking them. They actually soured nicely. Taste like a Berliner Weiss. Darned if I know how the lacto b got in there. They haven’t taken on more carbonation maybe less if anything. Odd
The only thing I can think of is I may have last used my bottleing wand for a fruit wine maybe didn’t clean it well.
Funny it’s actually better than some sours Ive made on purpose. Come to think of it it’s probably a closer process to how sours came about
Perhaps the Wiess yeast is a bit more rustic?
Just throwing thoughts into the kettle…. (:
Sneezles61
Nope it’s got a lacto sourness for sure. Ive had infected beer before and dumped it. This is a nice tartness similar to beers Ive purposely soured with lacto bacillus. Ive made gose before and naturally soured with fruit. That’s what Im going with. Either way it’s nice now so I’ll drink them before they change again. I’ve soured using bret in the bottle before and let that live in the bottle. Lacto b I generally boil to stop the souring. I used to make a lot of sours. Not much anymore. Remember @porkchop and @squeegeethree ? They liked their sours
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Is lacto, a yogurt type yeast, as brett a pickle type yeast, er should I say bug?
I’ve not developed a palate for the sour side of brew. Maybe I don’t appreciate an adventure? (:
Sneezles61
Edit: yes I remember Porkchop, he was way into sour stuff… I do wonder where he went……
Squeegee has showed up from time to time. Perhaps his business got him way too busy…
There are a few others that would be good to hear from too… maybe they’ll stop for a quick visit, let us know they are doing well, or maybe not(?)
