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Old 02-07-2012, 09:55 PM   #1
AR-Josh
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Apr 2010
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I made a belgian blonde. It is at 11 days in primary right now. Fermented like crazy between 65 and 70 degrees. It was my first blow ferment needing a blow of tube. It was an extract beer around 1.074 fermented with two smack packs of Wyeast Belgian Abby Ale II. It looks like it finished around 1.014. I was expecting some banana flavor and it doesn't really have any. I figure the final flavors are a few weeks away from mellowing.

Would you have thought I would have wound up with banana flavors? I thought this yeast strain would have done that.

What yeast strains are known for banana flavors?
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Old 02-07-2012, 09:57 PM   #2
TyTanium
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Nov 2011
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German Hefe yeasts. WLP300 or Wyeast 3068, especially at higher temps.

 
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Old 02-07-2012, 11:02 PM   #3
beergolf
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1762 does not really give those flavors. 1214 and 3787 are better choices. Start them low (mid60's) and then let the temp slowly rise. That will give you the flavors without the fusels that can happen by getting the temp up too fast.

 
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Old 02-07-2012, 11:08 PM   #4
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Any of the Bavarian wheat yeasts, and some of the Trappist yeasts. Trappist yeasts also tend to throw other flavors, so unless you're looking for banana among other flavors, those might not be the best way to go.
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Old 02-07-2012, 11:11 PM   #5
SmokeNbrew
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I purposely wanted the most Amyl Acetate (bananna) possible for the two Hefe's I made. Did some research on here and on Wyeast's website. I chose the 3068. Under pitched at around 500million cell counts per batch and ended up fermenting in the mid 70's. TOOOONS of banana aroma came from the airlocks. I'll be kegging them this weekend. Hope its as good as it's smelled!

 
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Old 02-08-2012, 12:05 AM   #6
AR-Josh
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Well crap...I pulled this yeast off of a Leffe type belgian blonde recipe. Leffe has that bananas and cloves taste. I was hoping for that. For the future I'll use a different yeast. Oh well, I still made beer.
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Old 02-08-2012, 12:38 AM   #7
MuchoGusto
 
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Quote:
Originally Posted by AR-Josh View Post
I made a belgian blonde. It is at 11 days in primary right now. Fermented like crazy between 65 and 70 degrees. It was my first blow ferment needing a blow of tube. It was an extract beer around 1.074 fermented with two smack packs of Wyeast Belgian Abby Ale II. It looks like it finished around 1.014. I was expecting some banana flavor and it doesn't really have any. I figure the final flavors are a few weeks away from mellowing.

Would you have thought I would have wound up with banana flavors? I thought this yeast strain would have done that.

What yeast strains are known for banana flavors?
Wyeast recommends 3068 if you're looking for the banana ester flavor.
http://www.wyeastlab.com/search.cfm?...arch-submit=GO

Take note of what they say about the pitch rate to achieve increased ester production... 3 - 6 million/ml. Mr. Malty would have a cow!

 
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Old 02-08-2012, 12:40 AM   #8
Marlowefire
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I do one vial of wlp300 at a steady 74 for 2 weeks for
Banana flavor and aroma in my banana bread(there's a thread that isn't mine on here) and everyone loves it.

It's crazy under pitching and pissing those yeast off but man it's awesome.

 
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Old 02-08-2012, 01:17 AM   #9
tslayer
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Good timing on this post. I just pitched a blonde ale this weekend. Used WLP005 and it is definitely is giving off major banana smell. First time for me using this strain so i am definitely concerned about the final product. I pitched at 68 F but it climbed to 72 and stayed there once the yeast kicked in. I assume this is the reason. Airlock has been going crazy for over 48 hrs now. Have had to refill it twice now. Can smell the banana as soon as you approach the fermenter.

 
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Old 02-08-2012, 01:24 AM   #10
D0ug
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I know you are all talking liquid yeasts, but I got a lot of banana from Fermentis safbrew WB-06.

edit: cited wrong yeast, fixed now. Thanks Chess.

 
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