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Old 06-24-2009, 11:01 PM   #1
mroberts1204
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May 2009
San Diego
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I just brewed a weihenstephaner hef clone but wanted some extra banana out of it so I used white labs 300...pitched at about 72 and tried to keep it at about 70F. Unfortunately...I wasn't home one day and it got up to 74F on day 2 or 3. I just tasted it after taking a reading (1.011) and it tastes fantastic...except it has a slight hot alcohol flavor. I love the banana but would like to eliminate this 'hotness'. Does this have something to do with the fermentation schedule? Should I pitch lower and ramp up the temp later and slower? Please help so I can 'master' this recipe!!

 
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Old 06-25-2009, 02:28 AM   #2
scinerd3000
 
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time is your freind here. I did edworts hef and i fermented way too warm (70 ambient temp). The alcohol heat faded after around a month but the banana was overpowering. It didint really bear much resemblance to a hef at that point but my friends enjoyed drinking it.
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Old 06-25-2009, 10:37 PM   #3
malkore
 
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Jun 2007
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I think its young beer, not fusal alcohols. I too think it'll age out and become alot more mellow.

I make plenty of mead, and that stuff tastes like lighter fluid at first, but later on its delicate and mellow, zero hotness.
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Old 06-26-2009, 12:50 AM   #4
mroberts1204
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May 2009
San Diego
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Okay...thanks for the reassurance.

 
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