jrakich87
Well-Known Member
My AHS Dunkelweizen (OG 1.052) has been in primary for 1 day happily plugging along at 68-70F and I was wondering how easy it is to go overboard on high temps? I used WB-06, and have read a lot of places that it tends to be more clove than banana flavored. Problem is, I'm aiming for banana flavors but just used the wb06 as it's the only dry option. How high can I raise the fermentation temps to increase banana esters without leading to negative off-flavor for WB-06?