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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through July 19, 2006 * Going for the banana < Previous Next >

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Cory Kelm
Junior Member
Username: Galaxy51

Post Number: 70
Registered: 04-2006
Posted From: 67.60.41.141
Posted on Thursday, June 29, 2006 - 03:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In a recent post I asked about Wyeast 3333 and it seems to have a good reputation. Now I would like suggestions as to recipe formulation, mash and fermentation tips on how to bring out the banana flavors for a breakfast beer using 3333. I am thinking 1.040-1.044 OG, possibly even a little lower. Maybe brewing at this OG and then diluting after fermentation.
 

Aaron MacDonald
Member
Username: Inveigler

Post Number: 116
Registered: 02-2003
Posted From: 167.242.48.41
Posted on Thursday, June 29, 2006 - 04:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cory

By any chance are you trying to make something like Wells Banana Bread Beer?
 

Cory Kelm
Junior Member
Username: Galaxy51

Post Number: 71
Registered: 04-2006
Posted From: 67.60.41.141
Posted on Thursday, June 29, 2006 - 07:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

To be honest I haven't heard of that beer, but it might well be worthy of an attempt at cloning it. I have a friend from Germany coming to visit in October and he likes the banana to shine in his wheat beir. For awhile there was a banana flavoring available in Germany to make a beir more breakfast appropriate. Ahh, for breakfast, brotchen with cheeses and cold cuts washed down with a cool hefeweizen.
 

Aaron MacDonald
Member
Username: Inveigler

Post Number: 117
Registered: 02-2003
Posted From: 167.242.48.41
Posted on Thursday, June 29, 2006 - 08:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If that's the case I would use Wyeast 3068 rather than 3333. Wyeast's own description of 3333:

3333 German Wheat Yeast. Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate

If you want the banana, you're not looking for subtle. 3068 fermented in the low 70's will give you plenty of banana bang for your buck ... something not quite right about using the words "banana bang."
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 5691
Registered: 01-2002
Posted From: 24.57.224.243
Posted on Thursday, June 29, 2006 - 10:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Aaron is spot on the mark. Ferment Wyeast 3068 warm (in the low 70s F) and you will be in bed with Chiquita Banana.
 

Mike
Member
Username: Macker

Post Number: 218
Registered: 03-2003
Posted From: 151.151.73.166
Posted on Thursday, June 29, 2006 - 10:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would second the notion that Bill and Aaron put forth on the 3068; as well, the WLP 300 seems to be the same yeast. In side by side tests, it appeared to me to be the EXACT same yeast.
 

John Ferens
Member
Username: John_ferens

Post Number: 122
Registered: 05-2003
Posted From: 68.234.152.92
Posted on Friday, June 30, 2006 - 01:54 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Maybe my ferments with WLP300 in the past didn't spend much time above 70 - they were always very clove-centric. I have never gotten any banana out of WLP300 in about 5 batches. I currently have a wyeast 3068 going and will try to keep it around 72 or so, I too am looking for some Chaquita-ness... Report in about 2 weeks.

John.
 

Steve Sampson
Member
Username: Sampsosm

Post Number: 186
Registered: 10-2003
Posted From: 8.8.196.87
Posted on Friday, June 30, 2006 - 02:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just to muddy the water a little, I've always thought that White Labs 300 was heavy on the banana.

Furthermore, I've fermented WLP 380 and Wyeast 3068 side by side, and thought they were the exact same yeast.

Oh well, they probably all taste similar anyway.
 

Mike Mayer
Advanced Member
Username: Mmayer

Post Number: 680
Registered: 12-2002
Posted From: 65.43.185.156
Posted on Saturday, July 01, 2006 - 12:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have used WLP380 and Wyeast 3068 on the same recipe several times now, and both will provide you with plenty of banana flavor. I like 380 slightly better because it seems to have a touch more clove taste too it. Of course, the differneces seem to be very small and more likely due to differences in fermentation temps throughout the year.
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1478
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Saturday, July 01, 2006 - 01:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

3068 is my favorite for hefeweizens. I like to ferment them at 67-68F (using a thermowell in the fermenter to control the temp). At that temperature it has a nice blend between banana and clove IMHO.
 

JimTanguay
Advanced Member
Username: Pizzaman

Post Number: 595
Registered: 02-2003
Posted From: 24.18.213.14
Posted on Thursday, July 06, 2006 - 04:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

http://www.brewboard.com/index.php?showtopic=57596