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Old 01-06-2012, 12:42 AM   #21
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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.

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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.
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Old 01-07-2012, 02:17 PM   #22
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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.



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.
definitely seems like this would work. if you end up brewing this keep us informed. we could make this thread the "go to" place for banana beer enthusiasts..
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Old 01-07-2012, 04:55 PM   #23
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1 week in secondary and the beer is excellent. it has a real banana aroma to it and the sweetness is all there, creamy is a great way to describe the mouth feel. I took a gravity reading and its back down to 1.010 again. I added one sliced vanilla bean that has been soaking in a shot of rum for 2 days. this beer will be ready for tertiary next saturday.

pics for clicks



rum/vanilla

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Old 01-07-2012, 08:02 PM   #24
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Old 01-07-2012, 10:15 PM   #25
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Old 01-11-2012, 10:30 PM   #26
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i have been dabbling with the idea of adding peanut butter extract to this beer. i wonder how this would come out. probably add it to a couple bottles on bottling day.

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Old 01-11-2012, 11:41 PM   #27
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i have been dabbling with the idea of adding peanut butter extract to this beer. i wonder how this would come out. probably add it to a couple bottles on bottling day.
I agree with adding it to a couple bottles, just to keep the whole thing a true banana foster beer. With that said, I'm sure it would taste great with the pb extract.
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Old 01-12-2012, 09:38 AM   #28
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Bananas Foster has peanut butter in it? News to me. I thought the peanut butter addition was in homage to the King's favorite sandwich.

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Old 01-12-2012, 09:51 AM   #29
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Bananas Foster has peanut butter in it? News to me. I thought the peanut butter addition was in homage to the King's favorite sandwich.
I suspect you know this already, but your wording may make it less than clear to others...

You are correct. The first part, anyways - I don't really know why peanut butter is added. But peanut butter (or peanuts/nuts of any kind, for that matter) is NOT an ingredient in a traditional bananas foster.
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Old 01-12-2012, 02:51 PM   #30
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I was just being tongue in cheek, as I love Bananas Foster after having lived in New Orleans a couple times. The great thing about homebrewing is the ability to do whatever you want. I wouldn't add peanut butter here, but others might love it!

Looking forward to seeing how this brew turns out.

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