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Old 04-18-2009, 06:43 PM   #1
Casey27's Avatar
Feb 2008
Posts: 83

Forgive me if this has been discussed somewhere before...

I was thinking about making a Bavarian hefeweizen using a yeast capable of both fruity-banana flavors and spicy clove flavors, depending on fermentation temperature. I would then split it into two fermenters, keeping one at the upper end of the yeast's temperature range (e.g., 80 F depending on yeast) and the other at the low end (e.g., low 60s). I would expect two very different beers from these temperatures. Then, I would mix them at bottling, thus capturing the full spectrum of phenols and esters...

Another way to go would be to mix the two half batches at a ratio that gave the best flavor profile, maybe not 1:1.

Any thoughts?

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Old 04-20-2009, 09:48 PM   #2
Dec 2006
Posts: 254
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Very creative. I would give it a shot just to see how they turn out. Sounds great!

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Old 04-20-2009, 10:06 PM   #3
Jan 2008
Wellington, NZ
Posts: 91
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From what I've read you can achieve something similar by doing a 1/2 hour Ferulic Acid rest at 45C, thus creating lots of precursors to the clove phenols, and then fermenting at more "banana favouring" temperatures to ensure that they end up balanced.

Don't think there'd be anything wrong with doing what you suggest though. Go for it, and let us all know how it turns out!
Primary: Beast of Burden hoppy porter/black IPA
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Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA

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Old 04-21-2009, 06:05 PM   #4
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CharlosCarlies's Avatar
Jan 2009
Conroe, TX
Posts: 713
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Sounds like a cool idea. Only thing I might try is to bottle a few from each batch before mixing just for comparison/research purposes.

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