Searching for yeast that creates the bubble gum flavor

Which yeasts both for Wyeast and White Labs creates that bubble gum flavor?

You may think I'm weird...but I love it in Belgian Tripels. It's been my latest kick and I would like to make my own come fall.

Also - is the bubble gum flavor synonomous with banana or is it seperate? When I look at yeast characteristics/flavor I see clove, banana, fruity...etc. Is the bubble gum flavor under those or is it something that is a byproduct of something that has gone bad?

Thank you.

Here's a strain chart. Check out the different Belgian or Bavarian strains, those tend to have a banana/bubblegum flavor. Wyeast has great strain and style charts as well, with descriptions of the flavors/aromas contributed by the yeasts.

I got "bubblegum" from wlp500. The website talks about fruity flavors like plum, but I fermented it cool (under 65 degrees) and got total bubblegum.

I got intense bubblegum with wlp400 on a dubbel (not really a dubbel with that yeast but the base recipe was a dubbel). The OG was 1.068 and I attribute the smell to the use of sugar, highly fermentable wort and high presence of alcohol. It went from 1.068 to 1.004 in 4 days.

WLP500 gives SOME of the juicyfruit/gum to the beer, but it's much less pronounced. I prefer the WLP500, actually.

I've not used it, but Safbrew T-58 is listed as producing bubblegum at higher temps. WLP550 and Wyeast 1388 (Belgian Strong) will. You might be able to force more of this character if you ferment warm and underpitch.

I got A LOT of bubble gum from WLP500. After that, I only use WYeast 3787 for Belgians.

bknifefight said:

I got A LOT of bubble gum from WLP500. After that, I only use WYeast 3787 for Belgians.

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At what temps? How long did you let it sit? My dubbel sat in primary for a good 4 weeks, crashed for a week, then another 10 days in keg. It's noticeable but no more than any other dubbel I've had.

tre9er said:

At what temps? How long did you let it sit? My dubbel sat in primary for a good 4 weeks, crashed for a week, then another 10 days in keg. It's noticeable but no more than any other dubbel I've had.

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Initial fermentation was in the mid 60's but a hydro sample wasn't "Belgian" enough so I raised it to the low 70's for a few days. The bubble gum didnt fade before the beer was gone.

bknifefight said:

Initial fermentation was in the mid 60's but a hydro sample wasn't "Belgian" enough so I raised it to the low 70's for a few days. The bubble gum didnt fade before the beer was gone.

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Yeah, me too. I fermented cool, and then I had major bubblegum. I raised it, aged it, kegged it. It never did get rid of any of the bubblegum and turn into the complex plum flavors I wanted. I dumped most of the keg at the end. It was a tripel that was WAY too bubblegum for me.

Not sure if this is super relevant because it relates to a batch of cider I made vice beer, but I dry-pitched a packet of nottingham ale yeast into a 2.5 gallon batch of 1.065 O.G. cider, fermented at an unintentionally high 72-74 F, and ended up with a very strong bubblegum flavor.

I think a lot of it has to do with alcohol presence, personally. Again, I got bubblegum from WLP400 with a 1.068 Dubbel whereas every Wit I've done with that yeast was banana/clove.

I made a Belgian Blonde with WLP500 and it has a clove note, but I wouldn't say any bubblegum. It was about a 1.048 OG.

I get a decent amount of bubblegum up front from 3726, although this transitions in earthy spice in the finish. You might still find some on the shelves.