I am too hoping the recipe turns out similar to Ayinger.
The Ayinger I had on tap came with a lemon. I was thinking that it might help cut the banana flavor. There is a large "no fruit in my beer" camp here, but I think there are cases where the fresh flavor can contribute to the character in a positive way. Haven’t had the chance to try it with mine. What do you think?
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
The amount of banana and clove will depend on fermentation temperature.
Wyeast says of the 3068, "Dominated by banana ester production, phenols and clove-like characteristics." They don't go into any detail, but is it true that a higher fermenting temperature will produce more banana? What about the clove? The yeast has a pretty broad temperature range, 64 to 75. I kept mine in the 68 degree range.
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
68 degrees ambient will be 75-78 degrees during fermentation due to the heat generated unless you have some method of temp control at the fermenter. I tape the sensor of my Love Controller to the bucket. Other folks use a thermowell.
The Weihenstephan strain is a banana intensive strain, truly from Germany and it makes a great Hefe.
This recipe is pretty close to a Franziskanner or Paulener Hefe.
68 degrees ambient will be 75-78 degrees during fermentation due to the heat generated unless you have some method of temp control at the fermenter.
Amdient was around 70 degrees, but I used the pan of water/wet tee shirt/fan method. The probe taped to the side read in the 66 to 68 range, but during strong fermentation I wouldn't be suprised if the temperature inside the carboy got up to a little above 70. Would the higher temperature produce more banana flavors?
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
Ill let you know, Mine is about 68 abmient, and about 73/71 with the 2 tape stips on there. Has been fermenting like mad. Pitched Sunday at 7:30pm. Has been fermenting like mad until now. Still fermenting like mad. I cant wait to see the color change. Just a hair lighter than the haus pale ale at its age. The haus turned orange, then to the right color. Just waiting to see what color this turns out. I do the 1 week primary 2 week secondary method. As the Haus pale ale tuned orange, this one is turning a tan/light brown more. Hope it clears up.
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Primary- Jamils Pale ale with crystal
Kegged- Apfelwein (almost gone)
Ageing- Joam Mead
Last edited by NikolausXX; 09-18-2008 at 04:32 AM.
just gave her a taste, racking to secondary tomarow. It was 1.008 fg, still very cloudy brown color after a week. Tasted really good. Also tasted my first all grain Haus pale ale, very good color, and is going to be bottled tomarow. The Haus pale ale tasted wonderfull flat and warm! I cant wait for a couple weeks of bottle carb, to get the real deal. The heffe tasted good too, still tasted a little young. Still has a bunch of foam on the head. Could taste some banana but not overly powerfull, tasted like good heffe that sat out for too many hours . Waiting game sucks.
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Primary- Jamils Pale ale with crystal
Kegged- Apfelwein (almost gone)
Ageing- Joam Mead
Bottled first batch sunday, tasted the half bottle instead of capping it. Banana taste is present, taste like good heffe. I used 1 cup corn sugar for 5 gallons. Should have pretty good carb here soon. I brewed another batch, but changed the recipe a little. I used 6 pounds pills, and 5 pounds wheat, put the whole ounce of hallertaur hops in at 60 minutes. We will see, its still fermenting, also brewed sunday, beer temp right on 68. Had my first boilover
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Primary- Jamils Pale ale with crystal
Kegged- Apfelwein (almost gone)
Ageing- Joam Mead
. Waiting game sucks.
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