So I've seen a lot of threads stating that for WLP300, you should ferment low for clove, and high for banana. What if I want a lot of both? Should I ferment low, then high? Or maybe split it into two batches, one low and one high, then recombine them?
Clove and banana -- mutually exclusive?
- Thread starter spiffcow
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android
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just ferment in the middle, that should net you what you're looking for. i'd shoot for about 65 with that yeast. 62 gives you a very nice profile with some banana and clove, if you want more banana, just up it a few degrees.
BrookdaleBrew
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I fermented around 64 when I did my bavarian hefe with WLP300 and got what I thought was a nice mixture of both, although I think my palate is hypersensitive to phenols (spicy notes.)
