Originally Posted by ronclark
Yes. I'm planning on adding some cocoa nibs to it in the secondary as well. Do you think the yeast will provide enough banana flavor or I should toss in some banana extract or essence in the bottling stage?
Tastes are relevant, I used it in my first hefeweizen at a little over 70 degrees. Nasty banana bomb to me, but some people liked it. Closer to 62 it puts out more clove. I would try it in the middle of the spectrum, if at bottling time you want some more banana flavor try dosing a small portion of it instead of all of it to see if you like it more.