All right.  So the first time I brewed the Belgian Witbier, let’s just say there was something off.

I don’t know the exact cause of the issue but it was one or a combination of these three things:

  • Fermentation temperature – it might have gotten a little warmer than it should have
  • Spice issues – too much/too stale?
  • Sanitation – maybe I didn’t clean the carboy well enough

Not knowing which one was the problem, I am going to focus on doing all of these better.

The fermentation temperature shouldn’t be a problem this time.  Brewing in the winter gives me more control over my ale fermentations.

The spice issue?  It stemmed my addition of fresh orange zest to the boil.  With a little preparation, it won’t be an issue again.

Sanitation should never be a issue at this stage in my brewing experience, but it happens.  15 more minutes of cleaning and sanitizing can make a big difference and I will make sure I take the time to do it.

Now I just have to order the ingredients and get this brew session scheduled.