The best wheat beer I've had is "Quick Wit" from Fort George in Astoria, OR. I don't really like the banana-clove esters usually, but this beer just had a hint of them and it was perfect.
Anyway, the head brewer stopped by our table and I told him how much I liked it and asked what yeast strain. Maybe my memory is off, I swear he said something along the lines of "NW ALE" and "Wyeast 1337" I couldn't find a "1337" so it must be the 1332. He also said to ferment at 70 deg.
So, does this strain give off mild banana clove at 70 deg? It isn't a Belgian strain...
Anyway, the head brewer stopped by our table and I told him how much I liked it and asked what yeast strain. Maybe my memory is off, I swear he said something along the lines of "NW ALE" and "Wyeast 1337" I couldn't find a "1337" so it must be the 1332. He also said to ferment at 70 deg.
So, does this strain give off mild banana clove at 70 deg? It isn't a Belgian strain...