I’ve successfully brewed a number of hefeweizens in my day, but I’m having some trouble as of late and seeking help.
I’ve brewed 2 all extract hefe’s (Briess wheat DME, 1.050 OG, 10 IBU hallertauer) recently. One was fermented with Wyeast 3068, the other WLP300.
Both fermented in the mid 60’s.
Both have an overwhelming lemon/tart character, along with some yeasty/rubbery notes, and phenols. Very little banana character.
WLP300 was fermented with no oxygen added (attempting to stress the yeast for more banana character). Wyeast was a starter and oxygen.
I thought it could be an infection, but I’ve checked the pH of both beers - sitting right around 4.0 - 4.2, and have held steady for a couple weeks.
I’ve brewed other beers in between these beers, using the same equipment, procedure, etc. and have had no issues with those beers (including a blonde ale that is wonderfully clean). Based on this success and the pH of the hefe’s I don’t THINK it is an infection.
I’ve read others having these issues on another board (as recently as May).
Anyone else have this experience and have some tips? Like I said, I’ve had plenty of success before with this style and with both of these yeasts.
This is the first I’ve used Briess DME to make a hefe. I think it’s a reach to blame that though. One was brewed with RO water, the other my well water - same result.