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Old 02-14-2012, 01:25 PM   #1
Nov 2010
Mechanicsburg, PA
Posts: 176

So my latest brew a black IPA didn't turn out very good at all..... Didn't even turn out black lol

So I decided I am going to brew again this weekend. My keggorator is starving for a good beer.

I am going to make my hefewiezen, however I was thinking about secondarying on top of like 10 mashed up bananas.

Would this even be worth it? Do bananas give lots of flavor? How much should I use??


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Old 02-14-2012, 01:47 PM   #2
Ramitt's Avatar
Sep 2011
Bloomington, Indiana
Posts: 1,117
Liked 69 Times on 64 Posts

traditionally it is the yeast strain that gives the banana flavors.

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Old 02-14-2012, 02:00 PM   #3
Aug 2010
Manchester, NH
Posts: 362
Liked 14 Times on 13 Posts

Bananas are notoriously difficult to preserve without unpleasant textural, colour, and flavour changes occurring. In weizens, it is the yeast that provides the banana and clove notes. If you feel you must try it (and, hey, ain't that what homebrewing is for?), I'd suggest going with dried banana chips if you can find some without salt and preservatives. Flash-pasteurize them in a tiny bit of boiled water to 170*F for a minute or two or soak them in a bit of high-proof alcohol overnight (I'd probably go that route...the right selection could boost the spicy-clove notes too!).
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company

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Old 02-14-2012, 06:29 PM   #4
Oct 2011
San Diego, CA
Posts: 118
Liked 1 Times on 1 Posts

When I add banana to beer I just mash it up and let it sit on the counter overnight to convert and then just add it to the boil. You get a ton of banana aroma that way that you can't get with yeast.

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Old 02-14-2012, 08:34 PM   #5
Nov 2011
Medford Lakes, NJ
Posts: 106
Liked 7 Times on 4 Posts

i had great experience with banana
Primary- empty
secondary- empty

Vanilla-Maple Brown
Rum-Nog Stout
Bananas Foster Cream Ale

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