So this is attempt number two for the witbier style and coming out of the brew day I was very optimistic. I implemented a few controlled changes to my previous recipe, and the wort tasted amazing!
However, my optimism turned to disappointment a few days after my brew day when I learned that my temperature controller (a.k.a modified chest freezer) stopped cooling!! This was a problem because the yeast I pitched – Wyeast Forbidden Fruit – is well known for producing great clove-like phenols (technically, 4-vinyl guaicol) when fermented at optimum temperatures. The problem being that with a hot fermentation, these flavors can be overpowering, which is my one-word summary for this beer – “overpowering.” Continue reading