Originally Posted by NicoleBrewer
I just bottled it last night. I tried a sip of it, and although it tastes delicious the yeast didn't give off any banana flavor. At least none that I could detect. I'm not sure what happened, because I fermented it at the higher end of the temp spectrum.
My LHBS suggested I didn't use real bananas because the yeast would give off that flavor, but next time I'll use either bananas or banana extract. Oh well, it'll still be delicious!
I would think real bananas would give a more authentic flavor... and if the high temp fermenting gave a bit more so be it.
Think about it..
Fresh Banana Bread with REAL Bananas.. YUMMY..
With Banana Extract.. OK..
I will say the batch of Milk Stout I did that I mistakenly boiled a whole bag of fresh real vanilla in tastes a lot smoother and better than Ports I have had that have used extracts. The extra vanilla really brought out the flavor of the Chocolate malts..
I'm thinking for S&Gs, throwing in some Bananas with my Vanilla in the next Milk Stout.. Chocolate, Vanilla and Bananas.. that sounds good. The added sugars should also boost the ABV too