H
Hubitom
Hi everybody,
I know, the headline is supposed to be an oxymoron, but I tried it anyway. I used 75 percent Vienna in my grain bill, with the rest some Carmel, Munich, and mostly 2-row. As hops I used Tettnang, and the yeast I used was Wyeast European.
I fermented at around 67 for 3 weeks, and it was not completely done at this point according to the airlock (about 45 seconds between bubbles), however, the beer was clear. I then kegged it, and put it in my fridge that runs around 43 F. After 2 weeks on the bottle (CO2) I tried it, and the result is rather different. It tastes very sweet, almost honey like.
And here's my question. Did anyone do the same, making a Vienna, and use Ale yeast for that? Is it the Vienna that makes it kinda sweet, or the combination Vienna/European?
Thanks in advance.
Thomas
I know, the headline is supposed to be an oxymoron, but I tried it anyway. I used 75 percent Vienna in my grain bill, with the rest some Carmel, Munich, and mostly 2-row. As hops I used Tettnang, and the yeast I used was Wyeast European.
I fermented at around 67 for 3 weeks, and it was not completely done at this point according to the airlock (about 45 seconds between bubbles), however, the beer was clear. I then kegged it, and put it in my fridge that runs around 43 F. After 2 weeks on the bottle (CO2) I tried it, and the result is rather different. It tastes very sweet, almost honey like.
And here's my question. Did anyone do the same, making a Vienna, and use Ale yeast for that? Is it the Vienna that makes it kinda sweet, or the combination Vienna/European?
Thanks in advance.
Thomas