Hello my friends,
I am about to try DubbelDach's Orange Honey Hefeweizen.
I am culturing two yeasts I've found in commercial hefeweizen beers. Not decided which one to use.
Then I read this quote:
He is talking about a different yeast (wyeast 3068), but he talks about the "banana-y" as it is something common.
Could somebody please explain to me what this is?
Thank you.
Kind regards,
Marius
I am about to try DubbelDach's Orange Honey Hefeweizen.
I am culturing two yeasts I've found in commercial hefeweizen beers. Not decided which one to use.
Then I read this quote:
I have found that I like 68-70F for the 3068...much above that and it get banana-y.
He is talking about a different yeast (wyeast 3068), but he talks about the "banana-y" as it is something common.
Could somebody please explain to me what this is?
Thank you.
Kind regards,
Marius