Four weeks after brewing the witbier, it was time to taste how it turned out. Well, I have to say I thought it would have been better.
When I was bottling this beer up, I was tasting it and there was some good flavors coming out of it. I really got a sense of the silky mouthfeel of the oats and the softness of the wheat.
Since it carbonated, the phenols from the yeast are really up front and present. The spice/citrus notes are very present too, making this white ale play more like a saison.
I don’t think there are any off flavors from contamination. I think this is more of a fermentation temperature issue. I did my best to keep the beer at 68°F for the majority of the fermenation. Maybe the water bath I had the carboy in wasn’t enough to insulate it from the warm ambient air temperature, which was around 80°F in my basement.
I don’t know. I am going to have Mike taste it and get his notes. The bottles are now in the beer fridge. I hope that some cold conditioning will help mellow out some of the flavors. I’ll put this one into competition to see what judges say.
I took some photos to show the color off. It’s not as “white” as I’d like it to be.