Goingforsound

Recipes 

It's not smelling like bananas at all, not tasting either

My fermentation was done between 70-72 it was probably tow low

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<Primary>: Empty
<Secondary>: Standard Stout, Deception cream stout
<Next>: IPA, Nut Borwn Ale

<Bottled>: Black pearl porter, Alex's APA, Pumpkin Ale

joekerr1

Recipes 

I bought all the ingredients today to do a partial mash with this. I can't wait. I do have a question though. How long did you leave it in the fermenter before you bottled it?

DeathBrewer

Recipes 

3 weeks in the primary and straight to bottle for about 6 weeks.

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

joekerr1

Recipes 

Thanks for the quick response. I do have to say the way you also explained how to do a partial mash made it easy to go from extract to that so thanks for the tutorial.

JBrady

Recipes 

well just ordered the stuff for this one, i'm thinking of using a banana or two somewhere in the mix. Not sure if I should mashing them, boil them, or add them to the primary though.

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Primary: Empty

Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale

Gallons Brewed In 2011-40

DeathBrewer

Recipes 

I'd mash 'em. You're not going to get much flavor from them regardless, but the only way you'll get sugars out of them is to mash. They will just make a mess in your boil or primary and will impart little to no flavor and perhaps some unwanted proteins and flavor.

Like I said, you won't get much from them anyway, but it certainly adds to the fun.

I still have to make my Bathory Bathtub Ale with blood sausage in the mash!

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

joekerr1

Recipes 

Well it has been fermenting for a week now and smells great. I have kept it at 73. I ended up having to build a chiller for my batches because the house was getting way too hot. So now it stays at a constant 71 and is working like a charm.

pavyaz19

Recipes 

We just brewed this Sunday. Our new method, since there are two of us, is to brew 10 gallons of each beer we make so we each get 5 gallons of our own. Then, of course, we brew two batches. So, a twenty gallon brew day is behind us and we're looking forward to doing it again.

Our first beer is a really hoppy red and the second is this Banana Bread Ale.

We made one major mistake which was only buying one vial of the yeast. We had to pour half of the vial into one carboy of 5-gallon wort, and the other half of the vial into the other carboy.

We were pretty worried about it but it started fermenting normally within 15 hours... which was the time it took for the properly pitched hoppy red to ferment.

And now I just read the post that underpitching adds to the banana flavor! Looks like we lucked out on accident.

The garage is 72 degrees. Hopefully that's warm enough.

DeathBrewer

Recipes 

underpitching will definitely bring forth more strangled banana!

shake those suckers until they stop bubbling. keep those yeasties at work!

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

JBrady

Recipes 

I brewed this one about 7 weeks ago, I was unable to pull alot of banana flavor out of the yeasts fermenting at 71-72, but this has turned out to be a awesome dunkelweizen none the less. Great recipe even though I missed the Banana Bread flavors.

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Primary: Empty

Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale

Gallons Brewed In 2011-40