I am new here. We have a microbrewery in Nanjing, China. So, hello to everyone from China.
Recently we have brewed couple batches of hefeweizen using Chinese wheat, and the W3068 yeast, the first batch was very impressive, smooth taste and strong banana flavor. I was happy.
Now the problem is that, the second batch tastes sour.
Our wort boiling tun holds only 1T volume but our fermentation tank is 2t, so we have to make two seperated batches of wort in two days to fill up the ferm tank. Yeast was added only once to the first half.
During the making of the second batch. The first half went in well, CO2 came with characteristic banana fregrance. We were out of hops so we waited two days for the the second half. It went in well again, smelled fine for the first week, then we sealed the tank and let the pressure build up to 0.10 MPa.
Two weeks later, I tasted the beer, it was a little too sour. Not enough banana fragrance compared to our previouse production. I opened the pressure valve and let go the CO2 pressure. The gas smelled rubbery. Then I aerated the tank with CO2 for about 10 minutes, attempted to get rid of some of the bad smell, and finally pressurized the ferm tank to 0.15 MPa. I also lowered the temp to 5 C, (about 40F), during the next 10 days, I cropped the yeast every day. And I tasted it again...two days ago, it was still sour, with very mild banana flavor.
Questions are:
1. What have I done wrong? Do I seal the valve too early?
2. One major inccident was that the second half almost over-filled the ferm tank, spillage (with burps) came out from the side venting pipeline during the first three days. Could this affect the taste.
3. How to get rid of the sour taste. Flushing the wort with CO2 work effectively?
Thank you all.
Recently we have brewed couple batches of hefeweizen using Chinese wheat, and the W3068 yeast, the first batch was very impressive, smooth taste and strong banana flavor. I was happy.
Now the problem is that, the second batch tastes sour.
Our wort boiling tun holds only 1T volume but our fermentation tank is 2t, so we have to make two seperated batches of wort in two days to fill up the ferm tank. Yeast was added only once to the first half.
During the making of the second batch. The first half went in well, CO2 came with characteristic banana fregrance. We were out of hops so we waited two days for the the second half. It went in well again, smelled fine for the first week, then we sealed the tank and let the pressure build up to 0.10 MPa.
Two weeks later, I tasted the beer, it was a little too sour. Not enough banana fragrance compared to our previouse production. I opened the pressure valve and let go the CO2 pressure. The gas smelled rubbery. Then I aerated the tank with CO2 for about 10 minutes, attempted to get rid of some of the bad smell, and finally pressurized the ferm tank to 0.15 MPa. I also lowered the temp to 5 C, (about 40F), during the next 10 days, I cropped the yeast every day. And I tasted it again...two days ago, it was still sour, with very mild banana flavor.
Questions are:
1. What have I done wrong? Do I seal the valve too early?
2. One major inccident was that the second half almost over-filled the ferm tank, spillage (with burps) came out from the side venting pipeline during the first three days. Could this affect the taste.
3. How to get rid of the sour taste. Flushing the wort with CO2 work effectively?
Thank you all.
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