I just checked my partial mash version, after two weeks it is down to 1.015.
deathbrewer,
The banana aroma and flavor is very faint at this point. I fermented at 72 degrees. Should I have gone higher? (Still tastes like it is going to be a damn fine beer)
Not sure if this is gonna work out like I hoped. I brewed the same all grain recipe as you posted and pitched the vial of WLP300 yeast. It took about 30 hours for the lag phase after which it only took about another 30 hours to ferment. The aroma coming off the airlock was fruity, but not terribly bananay. I tasted it today (i know, bad me but I was curious) and i didn't really taste any banana. Fermented between 72 and 75 the whole time. Is the banana something i should have noticed by now? I feel like there may be some diacetyl (never tasted it before, but is that what makes it taste like band-aids?) Will patience pay off or should I try to maybe add some banana to the secondary? If so any recommendations as to how? Thanks for the help.
__________________
Primary #1: Nothing
Primary #2: Nodda
Secondary #1: Nothing again
Secondary #2: Even more nothing
Bulk Aging: League of Nations Imperial IPA (keg)
Bottle Aging: Banana wine, JAO Mead, Bohemian Pilsner
Drinking (bottles): Strom's Belgian Wit, Halfawiesen, Amarillo IPA
Drinking (keg): Corney Cream Ale
It may be faint, but will still be a damn fine beer. If there was a big lag phase and it struggled, you might actually get more fruitiness out of it. Let me know when it's done and how it worked out.
Ive, always wanted to do this recipe...especially for the holdays, but im too late!! The problem, was the getting the yeast, im going to have to order it online no one carries it. Im gonna just go ahead and make this ale, even though it will be partial mash.
I seriously, would give anything for one of those ales right about now!!
Deathbrewer, you mention possibilty of adding bannanas during ferment, why ? Does the yeast produce only a hint of bannana flavour ?
Why is this yeast so expensive 10$ a pack ? Does anyone propagate this type of yeast because, at that price, I cant buy it, and not propagate it
Bottled it last week and just couldn't wait to taste, so I did. I was very concerned that this might be a completely botched batch (2nd attempt at all grain, 6th batch ever), but wow was I surprised.
I didn't get the strong banana I was hoping for, but it is there. I fermented at about 72-75 F and pitched straight a vial of WLP300 (30 hour lag).
My friend has been chomping at the bit to get me to release this beer, but I think i'm gonna hold onto it for another week or two, it can only help right?
I'm a little sad I didn't get the uberbanana I was hoping for, but its still awesome. Thanks Deathbrewer.
Oh, also, should this be poured like a hefeweizen (swirl the last 1/5 to get the settled yeast)?
Edit: Second note, like I said this is still only my 6th batch ever, so i'm still kind of a newbie. When I bought ingredients for the recipe i used straight ounce for ounce hops, then realized after that the alpha acids were way higher (almost 2x) on my bittering hops than yours. Does that mean that my beer is (approximately) twice the IBU of yours? If so in the future do I just do a straight ratio to get the same bitterness (in this case use 1/2 as much)? Thanks again.
__________________
Primary #1: Nothing
Primary #2: Nodda
Secondary #1: Nothing again
Secondary #2: Even more nothing
Bulk Aging: League of Nations Imperial IPA (keg)
Bottle Aging: Banana wine, JAO Mead, Bohemian Pilsner
Drinking (bottles): Strom's Belgian Wit, Halfawiesen, Amarillo IPA
Drinking (keg): Corney Cream Ale
Brewed a similar type this past weekend. I cut the Munic down to 2lbs and thew in 2lbs of Pale 2-row. I changed the hops to Hallertau, and added 1oz of Hazlenut extract in the primary.
More of an experimental beer, but it tasted great post boil, and the WL300 yeast took off within 24 hours. Keeping this around 70, so hopefully we'll get some banana flavors in there.
The color was faily dark, almost like a Dunkle. I'd figure this might be closer to a Hazelnut Dunkle than anything
Will let you know how it turns out with some pics.
I suppose you could do without. I don't know what I would replace it with...maybe some biscuit malt or brown malt.
I've never used bananas, but if I did I would mash them. That syrup looks like it might be tasty...I wonder how fermentable it is. It might leave the beer sweet if it doesn't ferment, but that could be good in small quantity.
Linear Mode
