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Old 10-24-2007, 11:37 PM   #1
BoxerDog
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Default Commerical Hefes.........

I was wondering if people have had the same problem. I love GERMAN Hefes, not American wheats or whatever you want to call them, they are not the same animal so for this discusion, I am only talking about German Hefes.


Lately, I have found that there is a lot of banana taste to my hefes lately, I am assuming that is how that they are when skunked.


When I saw banana , I am talking about Banana Bread nasty.

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Old 10-24-2007, 11:48 PM   #2
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Usually banana means you fermented too warm. What yeast are you using and what is your recipe?

**EDIT**
**Nevermind**

I am confused by your english. I think by "my" you mean "commercial". In which case, give some examples. The only good German hefe's I have fuond are from local microbreweries. I ahve yet to find a good bottle of German hefe that is as good as the one I make. Even my extract batches taste better than the watery light junk from the store. let alone the AG stuff I make.

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Old 10-25-2007, 12:18 AM   #3
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If you don't like banana and clove in your hefeweizen, you don't like German hefeweizen. That's what they're famous for. Many homebrewers try hard to duplicate it.

The banana flavor comes from esters produced early in the fermentation process, usually from a warm fermentation where the yeast is intentionally stressed a little (underpitched). It IS NOT a result of lightstruck/skunked beer - that off flavor is from a reaction between hop compounds and light, and it's very similar to the compound that skunks actually produce, hence the nickname.

What commercial examples are you drinking?

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Old 10-25-2007, 12:21 AM   #4
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I just picked up a 6 pack of Weinhenstephaner this week. Lots of banana and clove. I think it's a great beer. Seems like people either love or hate hefes.

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Old 10-25-2007, 12:22 AM   #5
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For my money, you can't beat Paulaner.

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Old 10-25-2007, 12:25 AM   #6
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The classic flavor profile of hefe is the banana/clove. Ferment warmer for more banana, cooler for more of the clove flavor. If you don't like those flavor elements, you really ARE talking more along the lines of an American hefe (which is usually fermented with a clean ale yeast, something like a 1056).

Is there an example that you particularly like?

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Old 10-25-2007, 12:40 AM   #7
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I bet you I LIKE (I reserve the right to use the word "love" for people only) Hefe Weizen's more than you!! I really like the sweet banana flavor even though I have not eaten a banana since 1976!

I lived in Germany for 9 years and a HW was my staple brew.

I've made 6-9 batches so far this year. I have one in the primary right now and plan on brewing another before the end of the year.

If your Hefe's are too bananic (new word ) then you are fermenting at too high a temp. I'd say...above 75F. If you really want to keep the nanner flavor down then you need to try to keep the max temp at or below 70 as best you can.

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Old 10-25-2007, 01:36 PM   #8
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well although I have made hefes in the past and do not have time to brew right now, I am talking about cases of Spaten/frankinskaner/ Hefe, its like eating a bananas, its awful. I have bought cases upon cases of it and the last few 12 packs I have bought are banana bread.

I have switched back to Paulaner and no problems there, so its not the slight normal taste of banana and cloves, with some bubblegum.

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Old 10-25-2007, 01:57 PM   #9
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Quote:
Originally Posted by Yuri_Rage
If you don't like banana and clove in your hefeweizen, you don't like German hefeweizen. That's what they're famous for.
Yuri_Rage said it best...
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Old 10-25-2007, 02:11 PM   #10
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Quote:
Originally Posted by BoxerDog
I have switched back to Paulaner and no problems there, so its not the slight normal taste of banana and cloves, with some bubblegum.
Boxer, you're confusing me. Out of all the examples you mentioned, Paulaner tends to have the strongest banana flavor. But...as long as you're enjoying it, I suppose it doesn't matter at all!
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