What to do with NB gaarden hoe grains to brew something else. I dont like phenolic beer taste

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Executive summary:
I have an extra Gaarden hoe all grain kit. I don’t like the phenolic taste of Gaarden hoe from the oyl 030 yeast so want to brew something else. I was thinking of brewing the raspberry wheat from the grains with oyl 021 yeast. I do like fruit beers.
Opinions sought.

details
So I brewed NB gaarden hoe with OYL 030. Fermentation temp 70 to 75 F. The 75F was later in fermentation to help chew up diacetyl. Mash pH 5.4, used 7 ml lactic acid to get there. 5 gallon batch. The taste was too phenolic for me. I did another starter of the oyl 030 and treated it like beer an let it fully ferment for a few weeks. Cooled starter to 34 F, sat over night, separated yeast saved the beer. Carbonated it in soda bottle to taste. Had the same phenolic taste that I did not like in the gaarden hoe.

Unfortunately, I bought two all grain kits. Was thinking of what I can do with the 5.5 pounds of pilsner and 4.75 pounds of flaked wheat mixed together. Thought of brewing a raspberry wheat beer with oyl021 at lower fermentation temperature to decrease phenolics. Opinions and other options are being sought.

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Of course you can brew an American wheat AKA summer ale using pilsner and wheat. Just use Chico ale yeast for a clean finish. Add whatever fruit you desire. I usually add some citrus and corn sugar. You can also hop it up and go for a Lagunitas Little Sumpin

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OYL-021 is still quite phenolic. If you don’t like clove & black pepper, try some other American style yeast instead. You might like OYL-002 which is still a wheat beer yeast but produces no phenols.

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As others mentioned, using a different, neutral yeast will give you different results. Quiet as it’s kept, I use Chico on my wits. Shhh. :shushing_face:

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I do as well that’s what Sam Summer is also I believe

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Doesn’t surprise me. For me I want the orange peel and coriander to shine. The phenolics from the yeast distract from the fruitiness.

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Thanks to all for the suggestions. I get it the secret to brewing a good wit beer is not to use wit yeast :)…

I see I am not the only one who is not a fan of phenolics