Heineken

Recipes 

I recently made a Hefewiezen and while the beer taste OK, it doesn't have the banana flavor that I believe it should have. My understanding is that the banana flavor typically comes from the Yeast.

For this recipe, I used Weihenstephan Weizen (Wyeast Labs #3068). My fermentation temperature was probably a bit high - ~72-74 degrees but still within the Yeast range.

Question is what could be the reasons for not getting the banana or fruity flavors? The yeast is a weizen yeast and is described as providing these flavors.

I'd like to try this recipe again but really want the flavors to come out properly next time.

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zgoda

Recipes 

Banana flavor fades during maturation - 8 weeks after bottling it may be completely over.

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michael.berta

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Can you provide the recipe? I had this issue once and I think the problem was that I overhopped and covered up the banana character. I don't think 8 weeks is too long. I've had a Bavarian Hefe longer than that and it still had those flavors. Also a cooler ferment would be better. 65 tops. I think Jamil suggests 62 for that yeast...

heywatchthis

Recipes 

I thought that yeast developed a ton of banana at higher temps (?)...maybe I'm wrong. I would suggest to post the recipe as well...easier to diagnose when we see the whole picture.

MeatyPortion

Recipes 

I'm drinking a weizen that I pitched the Weisenstepahn 3068 into. Brewed on 29Dec, kegged on 8Jan, drinking a sample right now after force carbing and it has the bananas and clove. I've read (somewhere or another) that you want to drink these wheat ales fairly young to get those "off" flavors.

edit-- fermentation was 68F

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vitrael

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Weird, because I have had a fairly old couple of bottles of Franziskaner that tasted bananaramic.

lumpher

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i have a keg on tap with that yeast, and it's so banana cheetah would go ape over it... maybe the phenols are overriding the banana

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2: Toasted Pale Ale
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Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

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Rev2010

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I was gonna say the same thing. If it were to fade so quickly how do the breweries manage to keep the flavor so long in their bottles? - major Franziskaner fan here, my favorite beer actually.


Rev.

SumnerH

Recipes 

Pitch lower amounts of yeast (hefes are the only time I'll just pitch a Wyeast smack pack without making a starter), ferment warm (70-72F ambient, so ferm temp 75ish works for me), and drink young. Lower temps skew it more clovey and less banana-y for me, and pitching more yeast cuts both of those down.

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Heineken

Recipes 

Here is the recipe:

Recipe Specifications
--------------------------
Ingredients:
------------
Amount Item
6.00 lb Wheat Malt, Bel (2.0 SRM)
3.00 lb Pilsner (2 Row) Bel (2.0 SRM)
1.25 lb Pale Malt (6 Row) US (2.0 SRM)
1.00 oz Hallertauer [3.10 %] (60 min)
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

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