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Old 04-09-2006, 05:12 PM   #1
billism
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Default Banana Flavors in Hefeweizen

I brewed my first hefeweizen on March 5th. I think the yeast's banana-like flavoring is a little overwhelming with this and was wondering if this will improve with time. Any advice from anyone?

Recipe as follows:
************************************************** **********************
5 lbs Pilsner Malt
4 lbs German Wheat Malt
1 lbs Munich Malt

2.4 oz Hallertau hopps:
1.6 oz for 90 minutes
0.8 oz at flame out

Wyeast 3068
************************************************** **********************
Procedure:
Mash grains at 155 degrees. Boil 90 minutes.
************************************************** **********************
OG = 1.055
FG = 1.005
************************************************** **********************
Fermentation schedule:

Primary: 1 week
Racked to secondary on 2006-03-11
Secondary: 2 weeks
Racked to keg on 2006-03-18
Keg COndition: 4 days
Cold Keg Condition: 3 weeks
Drinking: 2006-03-08

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Old 04-09-2006, 05:14 PM   #2
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Banana fades fairly fast.

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Old 04-09-2006, 05:28 PM   #3
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What was your fermentation temperature? Banana is usually a result of higher fermentation temps.

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Old 04-09-2006, 05:57 PM   #4
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Default Banana Flavors in Hefeweizen

As was said before, banana flavors are more prominent at higher temps.
I'd say around 70 f or so. and yes they do fade somewhat with age.
But if you are really put off by it then just send it to me and I'll drink it for you. LOL. The reason I"m not brewing a Hefe right now is my basement is too cold for it. You probably have a great beer . IMHO.

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Old 04-09-2006, 07:42 PM   #5
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It will fade, but not completely. After your fermentation/cold conditioning, it should be about at its peak now.

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Old 04-09-2006, 11:20 PM   #6
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I copied this from Wheast..... sounds about what they expect you to get from this strain.... I'm sure it will be like others have said and will mellow out with time.


3068 Weihenstephan Weizen Yeast.
Probable origin: Weihenstephan, Germany
Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse, Weisenbock
Commercial examples may include: Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse
Unique properties: Classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. True top cropping yeast requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, may prove too difficult for Pad filtration only. Flocculation - low; apparent attenuation 73-77%. (64-75° F, 18-24° C)

http://www.wyeastlab.com/beprlist.htm#whe

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Old 04-09-2006, 11:22 PM   #7
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Thanks for the replies everyone. BTW, I fermented at 68F.

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Old 04-10-2006, 01:09 AM   #8
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At 68F your brew should have been more clovey than banana. Hmmm?

I would attribute the banana to inside temp getting higher than 70F during peak fermentation.

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Old 04-10-2006, 02:24 AM   #9
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Quote:
Originally Posted by homebrewer_99
At 68F your brew should have been more clovey than banana. Hmmm?

I would attribute the banana to inside temp getting higher than 70F during peak fermentation.
I had a question regarding this. Which would be more of a factor, temp or the design of the strain? Maybe I worded this wrong. I read this again and it sounds like I'm questioning your insight on what is happening. I'm not. With this particular strain of yeast it sounds like banana sounds like it is emphasised..... lets say we are talking about a different strain and lets say something else is emphasised... lets say something like citrus (really doesnt matter for the question). You get a temp higher then 70F during the peak fermentation... does this mean that the banana would be emphasised even though the strain is meant to emphasis citrus?
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Old 04-10-2006, 02:39 AM   #10
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YES! That's what I mean.

Hefe Weizen yeast strains are capable of achieving both clove and banana flavors just by altering the fermenting temp.

Some yeasts, for instance WLP300, produces banana and clove. Its optimum fermenting temp is 68-72F. WLP380 has a large clove/minimal banana and produces more sulphur. Its optimum fermenting temp is 66-70F (2 degrees lower and produces less banana!).

If you would use it and ferment at say 64F I believe it will produce even more clove flavor even though it would take longer to ferment since it is out of its "optimum fermenting temp".

HW is my #1 brew.

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