shawnduthie
Active Member
Hello,
First-time poster and long-time reader!
I just brewed my first ever hefeweizen last week and fermentation has completed. I tasted it 3 days after pitching the yeast and then again yesterday. The first taste was extremely banana-y and yesterday was also still very banana-y (though not as much as the first taste). I am a big fan of hefeweiss and I know it is supposed to have a banana taste, but at the moment it is a bit overpowering.
From what I have read, it is an abundance of esters, which is caused by either underpitching (I pitched a full vial of White Labs WLP 300 in 4 gallons) or by under aeration during pitching (which may have been the case as my CFC was not running the wort though as quickly as I would have liked).
My question is: how can I reduce this banana flavour? Would it help to leave it in the primary for another week? Should I transfer to a secondary for a few weeks?
Any ideas/thoughts would be appreciated!!
First-time poster and long-time reader!
I just brewed my first ever hefeweizen last week and fermentation has completed. I tasted it 3 days after pitching the yeast and then again yesterday. The first taste was extremely banana-y and yesterday was also still very banana-y (though not as much as the first taste). I am a big fan of hefeweiss and I know it is supposed to have a banana taste, but at the moment it is a bit overpowering.
From what I have read, it is an abundance of esters, which is caused by either underpitching (I pitched a full vial of White Labs WLP 300 in 4 gallons) or by under aeration during pitching (which may have been the case as my CFC was not running the wort though as quickly as I would have liked).
My question is: how can I reduce this banana flavour? Would it help to leave it in the primary for another week? Should I transfer to a secondary for a few weeks?
Any ideas/thoughts would be appreciated!!