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**Lcasanova** · 03-25-2010, 05:36 PM

Quote:

Originally Posted by Noontime

I usually add a couple of bananas to all my beers (and some wines). I added them at the boil after being frozen then thawed then mashed (liquified). If they go in at the boil there's really no taste after fermentation, but it adds some body and mouthfeel. It may also help with head retention due to the proteins; between the bananas, lactose, and maltodextrine I get a very good head on my GF beers (for gluten free that is...it's not like an oatmeal stout or anything). I like a little unfermentables in my beer so it all works out, especially the citrusy style I've been successful with lately.

I also use a large grain bag because there's always some pieces of banana that don't disolve in the boil or get eaten by the yeast.

Im interested in this banana thing, the head on my beers is hit-or-miss and I'd like to see what I can do to improve it. It just so happens that I've frozen some very ripe bananas (for a banana wine) but considering that I have to move in a month, the wine is on hold for now...so- I am going to add some to my next brew and count on it settling out in primary.

Have you had a beer you've brewed with and without the bananas and noticed a difference?

Noontime · 03-26-2010, 07:50 PM

Quote:

Originally Posted by lcasanova

Have you had a beer you've brewed with and without the bananas and noticed a difference?

Not a beer, but I did with a couple of wines. Most of my wines don't have any skins, so I'll "tweak" them with bananas and/or raisins among other things to add body and mouthfeel. Bananas are also my favorite food, so even if a little hint of banana flavor came through I wouldn't mind (but I haven't detected any). I made a few wines with and without and preferred the ones with. Nothing extreme, and really too subtle to pick out, I just liked them better and they seemed to get a bit for viscous after a year or so. So when I started making GF beer and they were coming out REALLY thin, I started using bananas in there too.

The style of beer, addition of lactose, malto dextrine, etc has changed over time so I really don't have a direct comparison...I just like having them in there!

celiacsurvivor · 04-20-2010, 04:32 AM

I'm very interested in the banana thing too. I always freeze bananas when they go brown/black for cakes etc as the kids won't eat them, so I have a lot available.

Would this still have an effect in the secondary? I've just brewed a few 5L batches that I am experimenting with and would be keen to try this out. I would probably boil it in a cup of water and then rack onto it.

What do you think?

Noontime · 04-20-2010, 11:10 AM

Quote:

Originally Posted by celiacsurvivor

I'm very interested in the banana thing too. Would this still have an effect in the secondary? I've just brewed a few 5L batches that I am experimenting with and would be keen to try this out. I would probably boil it in a cup of water and then rack onto it.

What do you think?

Going into the secondary might give you more banana flavor depending how long you boil it. I usually throw them in during the boil and after 60 minutes or so most of the flavor and aromatics have been boiled off. And if you like the flavor of banana then maybe that's not an issue. Keep in mind that if the fruit is brown (the fruit, not necessarily the skin) that means it's oxidized and that oxidized flavor will be in your beer or wine as well.