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Old 03-24-2009, 04:49 PM   #1
Hopmunky
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Quick question for you guys. Im wanting to get a plain hefe started soon and I really like a strong banana flavor in them. I'm probably going to ferment a little warmer than I normally would in hopes of bringing them out strong.

My question is what yeast strain will provide the best and strongest flavor for what I'm looking for?
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Old 03-24-2009, 05:00 PM   #2
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personally, i'd go with Weihenstephan Weizen Wyeast W3068

check out the description on the midwest site: "Dominated by banana ester production..."

that's the one i'll be using when i do a hefe soon.
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Old 03-24-2009, 05:06 PM   #3
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Quote:
Originally Posted by android View Post
personally, i'd go with Weihenstephan Weizen Wyeast W3068

check out the description on the midwest site: "Dominated by banana ester production..."

that's the one i'll be using when i do a hefe soon.
This is a very good one for banana bombings. Be careful though, if you let it go unchecked the banana is WAY too much. Trust me, I know from experience.

If you want a banana forward flavor, I would ferment at 70 actual fermentation temperature. With the voracity of this yeast, that means an ambient temp of 60. I would rig up a swamp cooler and try to maintain your temps at least below 73-75.

Good luck!

 
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Old 03-24-2009, 06:20 PM   #4
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Yeah that yeast will do you well. I used Austin Homebrew's extract Bavarian Hefeweizen and fermented at high temperatures and I am loving the bananas!
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Old 03-24-2009, 06:28 PM   #5
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WLP300 is also a good one for banana, I just finished a hefeweizen using it. Fermented at 68, I got some good banana nose and flavor but not overpowering. I've heard that WLP300 is basically the same strain as W3068.
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Old 03-24-2009, 06:59 PM   #6
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Hmmm...so fermenting a Weizen at higher temps will give a banana flavor? Really? I've been wanting to try some sort of brew with a banana flavor...never knew it could be done this way. I'm thinking of picking up a Weizen kit at my LHBS today, comes with the WLP300. I think I just may go for it...

 
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Old 03-24-2009, 07:08 PM   #7
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I don't know all the strains, but Wyeast 3068 will produce MASSIVE amounts of banana when fermented hot. Too many esters and not good. You may like it, but stylistically and for 90% of people it will be offensively much banana and bubblegum like flavors.

When fermented cool, this yeast is nicely balanced with clove and banana while allowing the wheaty character to shine through for a very nice B. weizen. I prefer the 68 mark.

THIS YEAST IS TEMP SENSITIVE.

 
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Old 03-24-2009, 07:11 PM   #8
arover
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Yar, not enough people love that massive banana flavor these days. I LOVE banana, but I don't think i've ever had a beer where I could really taste such a flavor. Does it produce an overwhelming, almost TOO much (if there is such a thing! for me, anyways) banana taste? What about the WLP300?

 
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Old 03-24-2009, 07:15 PM   #9
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Ever had Franziskaner? Take that banana, put it on steroids, then mix it with a full packet of big league chew, add 5 more bananas, and you might have an idea the amount of banana this yeast can pump out. Yeah, its too much.

I once fermented this hot (~70 ambient) and it was almost unpassable.

 
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Old 03-24-2009, 07:23 PM   #10
Hopmunky
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Ever had Franziskaner? Take that banana, put it on steroids, then mix it with a full packet of big league chew, add 5 more bananas, and you might have an idea the amount of banana this yeast can pump out. Yeah, its too much.

I once fermented this hot (~70 ambient) and it was almost unpassable.
Haha yeah I definitely want a definite banana note but not so overpowering that it puts you off. I will probably go with one of those two and try to keep the temps down.
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