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**SDBreWs0624** · 01-10-2013, 08:00 PM

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gizmodog51 · 01-11-2013, 12:18 PM

Quote:

Originally Posted by cbehr

That must have been an expensive mead...20lbs of mango puree!!

stumbled upon a huge sale on over ripe mango...bought all the bags & they even went behind the counter and made sure i got all'em. $1.00 @ bag! but this was about 12 years ago. the honey was some of the food storage honey dedicated to the children....children gone , honey freed up for mead!

that was the best I have made to date, though it took a couple years to mellow.

GD

cbehr · 01-22-2013, 12:07 PM

I brewed 2 gallons of this yesterday and thought I'd try a Kolsch yeast. I hit 1.080 right on with about 2.25G total volume. I was shocked how long the sediment took to settle out. I've never seen it take so long in a beer, not sure if the hight OG had something to do with. Fermenting away this morning, I'm anxious to try this is 6+ weeks.

Delaney · 01-23-2013, 06:04 PM

Quote:

Originally Posted by drakub

So there is an issue with my banana beers. They were placed in bottles over 3 weeks ago and while trying two of them they are way over carbonated ... actually to a point of exploding when opened. Will this carbonation come down with time or did i do something wrong? I did use dark brown sugar when bottling rather then light brown sugar. Everything else was done according to the recipe.

another possibility is that you introduced a highly attenuative bacteria/yeast, such as brettanomyces of lactobacillus, thus bringing your FG lower than expected. These organisms are slow acting, so it would be plausible if you bottled at your expected FG.

To avoid such contamination, I would finely dice the bananas prior to freezing them, and treat them with campden 24 hours prior to racking onto the fruit.

Delaney · 01-23-2013, 06:10 PM

I'll admit I haven't read through all 30 pages of this thread.

I am curious as to whether anybody has foregone the addition of rum, and what this would taste like in comparison to the original recipe?

Is the rum really a critical component of this recipe? What does it lend which cannot be achieved with malts/banana?

Any suggestions on how to alter the recipe/compensate for the omission of rum?

**LLBeanJ** · 01-23-2013, 06:47 PM

Quote:

Originally Posted by Delaney

I'll admit I haven't read through all 30 pages of this thread.

I am curious as to whether anybody has foregone the addition of rum, and what this would taste like in comparison to the original recipe?

Is the rum really a critical component of this recipe? What does it lend which cannot be achieved with malts/banana?

Any suggestions on how to alter the recipe/compensate for the omission of rum?

I've brewed this recipe 3 times now, never without rum, so for all we know it might be awesome. However, the recipe is supposed to be a beer version of the classic Bananas Foster dessert, of which rum is a key component, to the point that Bananas Foster isn't really Bananas Foster without the rum. I'd say if your intent is to brew banana beer and not Bananas Foster, then it would be appropriate to go sans rum; however, for Bananas Foster beer, the rum is a must.

drchris83 · 01-25-2013, 12:21 AM

Not to derail the thread, but could an addition of molasses be used to produce rum flavor?

tx-brewer · 02-10-2013, 02:01 AM

Just put my version in the fermentor. It. Is as close to the original as I could make it with my recources, and scaled down to 3.5 gal with lower abv, very excited

chaser2440 · 02-16-2013, 11:14 PM

Just brewed this one today, My numbers came in a little low at OG 1.062. The wort tasted great going into the carboy.

cbehr · 03-01-2013, 05:44 PM

Cold crashing mine tonight as there is still a good bit of junk floating. Probably bottle sunday if it clears by then.