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Message |
    
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: | 
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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http://www.brewboard.com/index.php?showtopic=57596 |
Brews and Views Archive 2006 
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