Getting Banana and Clove flavors - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Getting Banana and Clove flavors

Reply
 
Thread Tools
Old 08-22-2010, 01:15 AM   #1
EthanDH
Recipes 
 
Aug 2010
Philadelphia
Posts: 9


Hey all,
I am brewing my fifth or sixth wheat beer soon. The first I made had this wonderful banana/clove flavoring to it. I know it was imparted by the yeast and possibly the temps I was fermenting at. I went on the high side around 70 degrees. I have yet to replicate this taste to the degree I want in my later attempts. I don't remember the yeast I used however. I just ordered white labs american hefe WLP320. Will these American strains of yeast give me the banana clove flavor I want, or do I need to use the more traditional bavarian/german yeasts to get it? Also, can anyone recommend to me a suitable fermentation temp to do this at? Thanks a bunch.

 
Reply With Quote
Old 08-22-2010, 01:23 AM   #2
hoppymonkey
Recipes 
 
Dec 2009
north atlanta
Posts: 1,022
Liked 11 Times on 9 Posts


Wyeast 3068 defintely produces those flavors strongly. LAst time I fermented around 70

 
Reply With Quote
Old 08-22-2010, 01:23 AM   #3
JBmadtown
Recipes 
 
May 2010
Oconomowoc, Wisconsin
Posts: 141

I believe the german wheat yeasts are better known for these qualities. I am going to be using wyeast 3068 soon. Also, good aeration or even open fermentation should increase these flavor qualities. Check out brewingtv.com and watch their "topless hefe" episode.

 
Reply With Quote
Old 08-22-2010, 01:28 AM   #4
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Jun 2009
Lake in the Hills, IL
Posts: 7,455
Liked 278 Times on 211 Posts


the banana and clove esters in American wheat is quite suppressed because it is not to style, I have always used Wyeast 3068 in my wheats and have had great banana/clove flavors, I believe that the warmer you ferment the better the banana comes through, the cooler you go yields more clove. I would keep a log of your beer recipes, yeast, and the fermenter temps, so you can get a repeatable brew by following the notes.
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper

 
Reply With Quote
Old 08-22-2010, 01:37 AM   #5
NotALamer
Recipes 
 
Jun 2009
OH
Posts: 143
Liked 1 Times on 1 Posts


Yeah you get clove at lower temps and banana/bubble gum at higher temps. You need to let the temp vary for complexity.

 
Reply With Quote
Old 08-22-2010, 10:54 AM   #6
SwampassJ
 
SwampassJ's Avatar
Recipes 
 
Mar 2010
Coral Springs, FL
Posts: 2,163
Liked 39 Times on 35 Posts


I'll say go for Wyeast 3068. I started it lower-mid 60s by accident and then let it warm up to mid-upper 60s and one day accidently let it hit lower 70s (blew off). I have a banana bomb that I think is awesome.

I was talking to the guy at the LHBS about it and he said he planned on doing his next wheat by tossing in a few cloves in at the end of fermentation.
__________________
BLAH BLAH BLAH

 
Reply With Quote
Old 08-22-2010, 01:07 PM   #7
AviatorTroy
Recipes 
 
Apr 2010
Cincinnati
Posts: 85
Liked 1 Times on 1 Posts


Wyeast 3060 or White Labs 300, they are supposedly the same. Ferment at 64 for more clove, 68-70 for more banana. Throw that American Hefe yeast in the toilet. It does absolutley nothing for me, personally I feel its totally bland.

 
Reply With Quote
Old 08-22-2010, 01:36 PM   #8
Johnny9
Recipes 
 
Oct 2008
McKinney, TX
Posts: 96

WLP-300 and a ferm temp of 68 deg F is perfect for me. Plenty of nana! Love it.

I have brewed more of this style than any other...

 
Reply With Quote
Old 08-23-2010, 06:09 PM   #9
EthanDH
Recipes 
 
Aug 2010
Philadelphia
Posts: 9

Thanks for the input guys. I already purchased the hefe yeast so next time around i'll go on your yeast suggestions.

 
Reply With Quote
Old 08-24-2010, 07:23 PM   #10
bh10
 
bh10's Avatar
Recipes 
 
Nov 2009
In the brewery, USA
Posts: 715
Liked 14 Times on 14 Posts


Quote:
Originally Posted by EthanDH View Post
Hey all,
I am brewing my fifth or sixth wheat beer soon. The first I made had this wonderful banana/clove flavoring to it. I know it was imparted by the yeast and possibly the temps I was fermenting at. I went on the high side around 70 degrees. I have yet to replicate this taste to the degree I want in my later attempts. I don't remember the yeast I used however. I just ordered white labs american hefe WLP320. Will these American strains of yeast give me the banana clove flavor I want, or do I need to use the more traditional bavarian/german yeasts to get it? Also, can anyone recommend to me a suitable fermentation temp to do this at? Thanks a bunch.
I was looking for a stronger banana tasting Hefe, I used WL300, and fermented it high like 74*, and got exactly wha I was looking for, along with a nice clover aftertaste.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
off flavors from fermentation lag smarek82 Fermentation & Yeast 7 03-02-2010 07:10 PM
More banana, less bubblegum Skacorica Fermentation & Yeast 13 03-02-2010 03:55 PM
Fix Autolysis Off Flavors? yournotpeter Fermentation & Yeast 7 12-18-2009 03:27 PM
Hot Break Causing Off-Flavors? hokenfloken Fermentation & Yeast 10 12-02-2009 06:57 PM
WLP320 more banana esters than anticipated marubozo Fermentation & Yeast 9 09-23-2009 01:26 PM


Forum Jump