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Old 03-05-2008, 01:10 AM   #11
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Originally Posted by homebrewer_99
Cooler ferment more cloves
Warmer ferment more banana flavor...
I bottled my hefe last weekend, tasted one of em today and its all clove with a 70 degree ferment (not a complaint). Used Wyeast 3333, so what gives? Will i get some banana flavors as it bottle conditions?
primary: Brown Porter AG
secondary: nada
bottles: Pale Ale I AG, Pale Ale II AG
planned: nada
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Old 03-05-2008, 04:18 AM   #12
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The short answer is no. 3333 is not one for banana. It's more at a sherry-like and tart. Nothing wrong with that either. Just enjoy them all.

Next time try WLP300 for nanner and bubblegum, WLP351 for nanner and cloves, Weihenstephan is a great one also.

HB Bill

Last edited by homebrewer_99; 03-06-2008 at 11:01 PM.
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Old 03-06-2008, 09:51 PM   #13
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Originally Posted by hughesj
Any recommendations on what I can do to improve the recipe, specialty grains, etc.?
I realize you're posting in the extract forum, but if you ever start mashing, one thing you might want to try (I know I am going to try it on my next hefeweizen) is a maltase rest to turn some maltose into glucose. Hefeweizen is such a simple beer; I'm glad someone came up with a way to make it complicated (i.e. fun).
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Old 03-07-2008, 12:00 AM   #14
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I loves me some banana in a hefe. Jamil may say otherwise, but low 70s works for me as a fermentation temp on a hefe with WLP300, 'cause I want that nanner in my beer.

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