Ok the latest version is in the glass now. 25% wheat the rest 2-row and a bit of flakes. No boil additions and dropped the IBU to 65. Nice smooth mouth. Good aroma. Ok it’s still fresh so I’ll get back. It’s stronger because of the oak flakes so I may scale back. I’ll maybe do the cold sparge next. This is expieriment is developing nicely.
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Very nice after a couple weeks that yeast bite always goes away
how do you describe yeast bite as a flavor
Kind of a harshness not really a flavor. It presents in green beer. After keg condition of 2-3 weeks it’s gone. It’s suspended yeast. Why I don’t fast carb. Bite is what I call it, it’s sharp.
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