Originally Posted by one8tvw
i considered using a strain of yeast that gives off banana esters, but i really wanted this beer to be strong and still have that "real" banana flavor and i dont think hefe yeast is surviving in such a alcohol rich environment. This beer was sitting at 8.12% before the banana addition.
lastly i cant control my ferm temp as good as needed to get yeast to give off banana esters
I had the same concern on the alcohol content, and figuring out how to underpitch to get the banana flavor...but have enough to fully attenuate.
I think if you underpitched, let if ferment for 3 days, then pitched the rest of the yeast you would need, but something cleaner (Notty, something along those lines) you'll fully attenuate, and get those esters. Just a thought.
Based on my experience brewing banana beers this will have a lot of banana aroma and that starchyness but not a lot of banana flavor. WLP300 will get you the flavor but it will fade into clove flavors over time.
I did this and didn't notice the batch I underpitch fade to a clove flavor...and I think it was on tap for 30-45 days. A long time around here.
I may give this recipe a shot in a couple of months and play with the yeast. I too enjoy the banana.