My TT Landlord clone tastes of wheatbeer!

[JackA]

I've got a funny one for everyone tonight... why does my TT Landlord clone taste like wheatbeer?

I used GW's recipe and Brewlab's Yorkshire 2 yeast. The was my first time using a real yeast. I noticed that the yeast slant didn't look quite right, compared to other peoples pictures on here - it was sort of misty, with no definable 'pimples' of yeast cultures. Thinking back, I saw another user's post in here who's yeast came with the agar melted... whilst my agar was properly formed, the surface looked kind of similar. It came in the post when we had that hot spell a while ago...

I cultured up a 1 ltr starter, going from 300ml -> 1ltr. This is when I first noticed a slight hint of this odd flavour. It was not sour, so I assumed it was probably OK and gave it a shot. The brew day itself went fine, but the yeast did need rousing to get it to finish fermenting.

I'm now sipping a nice clear pint which seems OK apart from a strong wheat beer taste. Now, I'm no expert on wheat beer, but the other night I did have one in the pub which is similar to this. My dad reckons it tastes a bit like Leffe. It's not unpleasant, but when you're trying to make A and you get B, it's a bit annoying!

So, was it the yeast? Something else? It would be nice to get to the bottom of this so that I can learn from my mistakes!

Thanks

[floydmeddler]

Hmm. That's annoying. Perhaps this BL Y2 needs to be fermented at a lower temp? Hopefully someone who has had experience with this strain will help you.

[mysterio]

What kind of temperature were you fermenting at?

[raiderman]

wheat beers - well bavarian at any rate are ales, using a top fermenting yeast, which provides a distinct flavour ,bananas and cloves are often suggested, so i suppose its possible for your yeast whether because of a problem with the yeast or just unique fermentation conditions could produce those flavours. At least its drinkable!

[DarloDave]

Could there have a been an error at brewlab and they have labelled the slant wrongly?

My bet is too high ferment temps, though.

[JackA]

Hmm... could have been hitting 20-22C. Maybe that was it then

[Jymbo]

Don't think 20-22C would be a problem for most ale yeasts. I did a great TTL clone fermented at 21C. You might get more esters at 22C but I can't imagine it would taste like a wheat beer.

[gnorwebthgimi]

I would be tempted to suggest that this is due to the stress on the yeast. Why did it need rousing? was it an old packet that had been kicking around for a while? Has the flavour improved with age?