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My first attempt at the Hoegaarden clone has been in the primary for a week (after taking a few days to get going and then stopping pretty quickly). I've just tasted the sample from the hydrometer reading (1020 still) and it's got a definite band aid flavour to it. My other brews have tasted lovely even at this early stage. This one is almost unpleasant.

A bit of googling suggests it could be an infection but also that wheat beers can have sometimes have this aroma. Have any of you good fellows who've attempted this one had a similar experience?

Hi there,

I had the exact same problem, It smelt terrible going into the secondary, its been there for two weeks now and the missus reckons its ok now.
I dont know what it is maybe the wheat?

Tadge

Did you vary the recipe in any way?

What temp was it brewed at?

Danzar wrote:Did you vary the recipe in any way?

What temp was it brewed at?

Brewed at 22, wrapped in a damp towel, crowded with ice blocks. I followed the recipe (to the best of my ability ). It was my first time dealing with that much wheat (1kg) and if I've come unstuck somewhere, I reckon it mght be there.

Ecosse wrote:

Danzar wrote:Did you vary the recipe in any way?

What temp was it brewed at?

Brewed at 22, wrapped in a damp towel, crowded with ice blocks. I followed the recipe (to the best of my ability ). It was my first time dealing with that much wheat (1kg) and if I've come unstuck somewhere, I reckon it mght be there.

Ahh, what you're tasting is excessive wheat (almost tastes like sour breakfast cereal??). Did you notice that I dropped the level to 500g-750g some time ago?

Assuming you boiled the liquid from the wheat, you shouldn't have an infection but rather, excessive sediment and possibly tannins from the wheat. When you steep the wheat, steep in hot, not freshly boiled water. That solves the tannin issue. Then, boil the strained liquid - that ensures you have no infection.

If you didn't boil, you may have an infection, but proceed to bottling and reserve judgement until a month has passed.

Youre brew temp is fine at 22.

You should find that the taste is ok.

Danzar wrote: Ahh, what you're tasting is excessive wheat (almost tastes like sour breakfast cereal??). Did you notice that I dropped the level to 500g-750g some time ago?

Assuming you boiled the liquid from the wheat, you shouldn't have an infection but rather, excessive sediment and possibly tannins from the wheat. When you steep the wheat, steep in hot, not freshly boiled water. That solves the tannin issue. Then, boil the strained liquid - that ensures you have no infection.

If you didn't boil, you may have an infection, but proceed to bottling and reserve judgement until a month has passed.

Youre brew temp is fine at 22.

You should find that the taste is ok.

Yep I boiled the wheaty liquid (which was steeping in hot water) and then covered and left to cool over night.

I didn't notice the reduction in the wheat. That kilo bag sucked up a lot of water and after the yeasties were done there was a heap of sediment at the bottom of the fermenter...much more than the other brews. The test will be in the tasting.

I'll just relax and have another homebrew.

Thanks for your help Danzar.

You'll find that the corriander gives it a strange taste until it has abit of age too it.