Recent content by Wolfsden

Better to put in the secondary? Don't want so much color as flavor and aroma....

What is the key to the banana ester????

The caramel Macchiato stout sounds awesome. Have you done it before?

So you guys are saying that the banana flavors are produced in the lower 60's and the clove is at higher temps?

My first time using fruit in a beer. Specifically blue berries. Any reason you can't add the frozen berries to the wort post boil say @170-190 degrees to help cool the wort quicker?

any reason you couldn't add frozen berries to the hot wort after boil to help cool it down?

any reason why you can't add the frozen berries to the hot wort to aid in cooling?

I'm going for that big banana flavor and what I have read is that those esters are more prevalent at higher fermentation temps. I was going to try the brew belt for temps in the 70's. Am I way off on that?

Ah I forgot about that.....Great Idea. Thanks!!!

When you guys do a Hefe what temp are you fermenting at? My last one was in the high 60's and I didn't get the flavor profile I was looking for.

Great ideas guys! Thanks! Kylewolf how did the banana bread beer turn out? I had one by Wells and was not impressed. But I liked the Idea of a super banana hefe.....

I have run into a gap in my brewing schedule. I want to brew something flavorful but quick from kettle to keg. Any suggestions?