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Old 01-15-2013, 04:07 PM   #31
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Quote:
Originally Posted by sweetcell
are you of the opinion that wheat in the grist affects banana flavors?

it's my understanding that banana comes from the yeast. the reason why wheat beers often have banana flavors is because of the hefeweizen yeast produces banana esters, not because of the wheat. you could brew a 100% barley beer using hefe yeast and still get bananas.
It's a combination of the yeast and the mash schedule. A ferulic rest (if I recall correctly) can increase taster perception of banana flavors. Not saying that's what's going on here, just an example of how mash temp plays into this.
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Old 01-16-2013, 02:58 AM   #32
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I think that wheat malt can create some awfully interesting flavors with any yeast. Especially at warmer temps. I certainly understand that the hefe-yeast is the main contributor to this flavor but a high percentage of wheat gives any brew a bready and perhaps some banana flavor. Especially at high fermentation temps.

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Old 01-18-2013, 02:34 PM   #33
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I think that a yeasty sample with this particular yeast strain could be perceived as having some banana esters.

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Old 01-18-2013, 02:42 PM   #34
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I just think that a yeasty sample with this particular yeast strain could be perceived as having some banana like esters

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Old 01-29-2013, 06:34 PM   #35
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I pitched one rehydrated pack into 63F (5.5 gal @ 1.045) wort and set the fridge to allow the beer to free rise to 67F at which I'll likely hold it there for 36 hours and then let it free rise to whenever it wants.

I saw activity this morning roughly 17 hours after pitching.
Finally tasted mine after a couple days in keg after force carbing, and even after finishing at 1.003, this is great stuff and goes down like nothing. My experience with Saisons is limited but I'd say mine with this yeast is too clean and would have benefited greatly from an increase in temp early in the ferment, BUT as it stands now ester wise (closer to wyeast 3787) it's still an awesome drinking beer that I will gladly rebrew with this yeast again. All in all, very happy with the dry saison yeast.

It's got me wondering what it would be like in your typical Belgian ales like dubbels, tripel or quad if the temp was kept restrained. Bet it'd be worth trying.
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Old 01-29-2013, 06:42 PM   #36
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Originally Posted by duckmanco View Post
Finally tasted mine after a couple days in keg after force carbing, and even after finishing at 1.003, this is great stuff and goes down like nothing. My experience with Saisons is limited but I'd say mine with this yeast is too clean and would have benefited greatly from an increase in temp early in the ferment, BUT as it stands now ester wise (closer to wyeast 3787) it's still an awesome drinking beer that I will gladly rebrew with this yeast again. All in all, very happy with the dry saison yeast.

It's got me wondering what it would be like in your typical Belgian ales like dubbels, tripel or quad if the temp was kept restrained. Bet it'd be worth trying.
Very cool. Do you mind posting your recipe?

Rick
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Old 01-29-2013, 08:05 PM   #37
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Very cool. Do you mind posting your recipe?

Rick
Not at all....

5.5 gal
1.040-1.043OG
85% effic (my efficiency is through the roof on low gravity beers, so keep % the same but adjust for your system. Also, I brew for 5.5 post boil.)
FG 1.003 (wasn't looking for this, but oh well)

4.5lb Belgian Pils
2.75 Vienna
12 oz Torrified wheat
Mash @ 150
60 min boil

.25 oz zythos @ 60"
.5 oz zythos @ 10"
2 oz zythos at 2"

I'd ferment warmer but still pitch cool (63-65) and probably let it free rise to 72 and either hold there or let it free rise completely with no temp control -> all depends on how much yeast derived character you want. The zythos, believe it or not plays. That hop to me, comes off with a lemon line sprite like character and then drops off into an herbal note. Another poster on here, bierhaus15 recommended I try zythos in a hoppy saison and the way this beer is tasting right now, I think he was right.
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Old 01-29-2013, 09:10 PM   #38
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Originally Posted by duckmanco View Post
My experience with Saisons is limited but I'd say mine with this yeast is too clean and would have benefited greatly from an increase in temp early in the ferment...
what roughly was your temp schedule? i am looking to use this soon (i hope) and i usually let the temps take off for saison (high 70s °F to 80s) early rather than later.
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Old 01-30-2013, 12:54 AM   #39
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what roughly was your temp schedule? i am looking to use this soon (i hope) and i usually let the temps take off for saison (high 70s °F to 80s) early rather than later.
I pitched at 63F and set the fridge to allow the beer to free rise to 67f (probably should have let it go to 70-72f) and then at 30 hours in, and for arbitrary reasons I bumped the temp to allow the beer to ferment at 69f. After the 3rd day I pulled it from the fridge to let it free rise to wherever it wanted, which it probably didn't get north of 75f, and by then it was done anyway I'm sure. After a sh*tty day at work I sampled some more tonight and although its a little cleaner than it should be, it's still a nice drinking beer.
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Old 01-30-2013, 03:37 PM   #40
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nice. i am heading to the LHBS in a few and plan to p/u a few packs. probably brew a rye saison tomorrow nite if all goes well. still debating belle saision or the olde standby wlp566.

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