Hefeweizen

[Weizenberg]

How old is the Hefe in question?

Also, it would help me if you can describe your fermentation and conditioning in a bullet point list so one can have a clear overview of your process.

Prosit

[Smellyglove]

The Hefe is ten days old. There no sour-ish hint up to about the 5-6 day mark. Same as the previous one, so it's slowly getting more sour over time. I just measured this one, and it clocked in at pH 4, which is low.

As mentionedit's either 5th or 6th gen yeast.

I've been mostly topcropping, but one of the crops were from the bottom, just to not select only from the top.

I'm pitching at about 12-14c, and capping it at 17C. Temp controlled fridge with STC-1000+ and heating belt.

Close to zero gunk surfaces, if I find any I skim it off after about two days.

Previous one was with the lid just resting on top of the bucket, the current one wanted to get out of the bucket so I removed the lid completely for the first few days, then cropped it and fastened the lid.

I'm guessing it's the yeast. Maybe I got come lacto in it. I work at a LHBS, and my clothes get really dusty from milling, and I don't change them when I get home.. Which I will from now.

I had an IPA after the previous hefe which didn't show signs of souring, but the IBU's might have inhibited a potential lacto infection in the brewing system, the hefe is only 12 IBU.

I'll actually dump the yeast I have sitting now and start a new culture. I'm pretty sure it's nothing I'm doing wrong because I've been doing this the same way except for some recipe tweaks, and all previous versions have ended up fine.

[Natebriscoe]

I don't know that you have an infection, Wheat yeast are pretty well known for producing a tart finish or lower finishing ph. My local German brewery tried messing with mash/knock out ph to bring up the final ph, but they seem to finish where they want to (they use the andechs).

[Smellyglove]

Strange. I've never have them this tart before.

[Owenbräu]

[Natebriscoe]

[Owenbräu]

Looks like a nice lineup. I've not tried their yeast before. I'm curious how they sourced it. Since they labeled their other Hefe strain as 68, one would think if Andechs was W175, then they'd just label it as such. I wonder if they harvested from dregs.

[Natebriscoe]

[Bryan R]

I use BSI for the brewery, great place!

[Owenbräu]

They've already gotten back to me with an answer, great service.