Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Banana flavor
Reply
 
LinkBack Thread Tools
Old 02-09-2013, 09:00 PM   #1
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,194
Liked 781 Times on 524 Posts
Likes Given: 341

Default Banana flavor

OK, I have been doing some "research" by buying craft beers of various styles to find one the wife likes. I bought New Belgium Abbey Dubbel and the wife likes the banana flavor. It is my understanding that this flavor is a result of the yeast used. If I brew a Dubbel for the wife and want the same banana flavor, what yeast should I use?

__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:01 PM   #2
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,194
Liked 781 Times on 524 Posts
Likes Given: 341

Default

I've only ever used dry yeasts. Is there a dry I can use or will I have to put on my big boy pants and use a liquid yeast with a starter?

__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:15 PM   #3
Mojzis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Rochester, NY
Posts: 1,135
Liked 112 Times on 83 Posts
Likes Given: 79

Default

Big boy pants. Belgian abbey or ale yeast. Alternatively some hefeweizens have a ton of banana like esters. That's also liquid but you could culture from a 6 pack. You could also do the same with most Belgian beers.

Idk where your from but Sierra Nevada hefeweizens or saranac hefe. They are pretty good examples of that banana flavor and are unfiltered so you can culture.

__________________
Mojzis is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:19 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,109
Liked 4481 Times on 3260 Posts
Likes Given: 870

Default

I don't know of a good dry hefeweizen yeast, but there may be one out there somewhere!

I'm not a hefeweizen/dunkelweizen fan, but if you really bananas you'd want a weizen yeast noted for that character.

If you want the banana/clove flavor, try this yeast: http://www.wyeastlab.com/com_b_yeast...ail.cfm?ID=135

For a similar flavor, but with a beer that will clear, try this one: http://www.wyeastlab.com/com_b_yeast...tail.cfm?ID=51

One tip I can give is if you want less clove, more banana, ferment it warmer (near 75 degrees fermentation temperature), and use only one package of yeast.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:20 PM   #5
Gduck
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Ithaca, NY
Posts: 416
Liked 12 Times on 12 Posts
Likes Given: 2

Default

Isoamyl Acetate is the ester responsible for banana flavors in beer. Some yeast strains it comes out far greater than others, especially when fermented at warmer temperatures. The German Hefeweizen yeasts are classic examples of a yeast that throws off a lot of it during fermentation. Though not exactly a style you'd use for Belgian beers.

I'm not aware of any dry yeast that is going to give you more of that character. White Labs WLP570 Belgian Golden ale is one of the Belgian yeasts that you can coax that character out of by fermenting towards the top of that yeasts temperature range. Under pitching the yeast can also help accentuate that flavor as the yeasts produce a lot more esters when they have to work harder for that fermentation!

__________________
Gduck is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:21 PM   #6
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,194
Liked 781 Times on 524 Posts
Likes Given: 341

Default

I get Sierra Nevada here.

__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:26 PM   #7
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,194
Liked 781 Times on 524 Posts
Likes Given: 341

Default

Quote:
Originally Posted by Gduck
Isoamyl Acetate is the ester responsible for banana flavors in beer. Some yeast strains it comes out far greater than others, especially when fermented at warmer temperatures. The German Hefeweizen yeasts are classic examples of a yeast that throws off a lot of it during fermentation. Though not exactly a style you'd use for Belgian beers.

I'm not aware of any dry yeast that is going to give you more of that character. White Labs WLP570 Belgian Golden ale is one of the Belgian yeasts that you can coax that character out of by fermenting towards the top of that yeasts temperature range. Under pitching the yeast can also help accentuate that flavor as the yeasts produce a lot more esters when they have to work harder for that fermentation!
Thanks. I'll ask the guy at the brew store about that strain.
__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:30 PM   #8
Sonnyjim
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Sonnyjim's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Madsen, Ontario
Posts: 124
Liked 12 Times on 7 Posts

Default

I'm a bit one sided coming from Canada but try out the Wyeast Canada/Belgian Ale yeast #3864.

Whitelabs 545 Belgian Strong Ale as well would work.

__________________

"Homer no function beer well without."
- Homer Simpson

Sonnyjim is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:33 PM   #9
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,194
Liked 781 Times on 524 Posts
Likes Given: 341

Default

Quote:
Originally Posted by Sonnyjim
I'm a bit one sided coming from Canada but try out the Wyeast Canada/Belgian Ale yeast #3864.

Whitelabs 545 Belgian Strong Ale as well would work.
While not Canadian, I can be in Canada in 30 minutes...and I'm driving south when I cross the US/Canada border.
__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:36 PM   #10
Gduck
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Ithaca, NY
Posts: 416
Liked 12 Times on 12 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Sonnyjim View Post
I'm a bit one sided coming from Canada but try out the Wyeast Canada/Belgian Ale yeast #3864.
That's one yeast I've yet to try but have been interested in. I never manage to remember to get any of the private collection yeasts when they come out. That's the Unibroue strain, right? Love their beers.
__________________
Gduck is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Banana flavor SDCore General Beer Discussion 5 07-11-2011 04:14 PM
Getting rid of banana off-flavor? Hatesfury Beginners Beer Brewing Forum 5 02-05-2011 06:38 AM
Too much banana flavor chode720 General Techniques 10 10-12-2010 10:23 PM
Banana Flavor rick3696 Extract Brewing 7 03-20-2010 09:39 PM
Banana Flavor OrvilleOrdinary Beginners Beer Brewing Forum 7 10-24-2008 01:44 AM