Kokamantratarius
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I brewed my first hefe saturday night. The recipe came from my LHBS.
7 pounds Briess wheat-barley malt extract
1 pound Gambrius Honey malt 25L
1oz Hallertauer-60min boil
Wyeast #3068 Wheinstephen Wheat
The owner of the HBS told me that I could ferment it a little higher and get some fruity banana flavors. I fermented it between 74-77, it seems to me that I got a bit more banana flavor then I was expecting. The ferment went real well, 1.047OG, 1.012SG. I was at the hbs yesterday and I was told by the owner's wife that the banana flavor would die down a bit as it ages.
This is the first time I have been disappointed by one of my brews. It is only my 5th batch. I think that it has definate possibilities to become a good beer, I think with a hint of the fruity flavor it would be great, but I am really worried that the banana flavor won't die down, it is pretty over powering. Has anyone else fermented at higher temps on purpose? If if so did you get the same effect? Did the off flavors simmer down after time?
7 pounds Briess wheat-barley malt extract
1 pound Gambrius Honey malt 25L
1oz Hallertauer-60min boil
Wyeast #3068 Wheinstephen Wheat
The owner of the HBS told me that I could ferment it a little higher and get some fruity banana flavors. I fermented it between 74-77, it seems to me that I got a bit more banana flavor then I was expecting. The ferment went real well, 1.047OG, 1.012SG. I was at the hbs yesterday and I was told by the owner's wife that the banana flavor would die down a bit as it ages.
This is the first time I have been disappointed by one of my brews. It is only my 5th batch. I think that it has definate possibilities to become a good beer, I think with a hint of the fruity flavor it would be great, but I am really worried that the banana flavor won't die down, it is pretty over powering. Has anyone else fermented at higher temps on purpose? If if so did you get the same effect? Did the off flavors simmer down after time?