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Old 11-11-2009, 03:44 PM   #21
mattjmac
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Aug 2009
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Bump. Anybody have experience with the secondary flavor additions?



 
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Old 05-11-2010, 08:55 AM   #22
BigErn
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So how did this turn out. Has onyone had a good experience with this recipie. Thoughts on the yeast and stressing it enough for that strong banana flavour.

Im going to make the jump to all grain and was just wondering about the OP's thoughts/comments/improvements on this recipie.


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Old 05-11-2010, 01:03 PM   #23
mattjmac
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Aug 2009
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This turned out to be the best beer I've made so far for non-beer drinkers. It was a bit hit at our family Christmas Eve party. Sometimes the best way to deal with in-laws is to drink. I would try a whole vanilla bean next time instead of the vanilla extract. It didn't have enough vanilla/almond flavor for me. I went a bit light though because I read on here that it's easy to overdo flavor additions.

This was just my second all-grain and it came out pretty well. The novelty of a beer that tastes like a baked-good was a big hit. Good luck with it.

Oh, to get that banana flavor just ferment near the top-end of the yeast's temp. range.

 
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Old 09-16-2010, 04:08 AM   #24
McTarnamins
 
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Feb 2007
St. Louis
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I've been off this forum for a long time but I'm glad this recipe was a hit for some folks.

I absolutely loved this recipe as did my friends. The key is to ferment at high temperatures. It definietly tases like baked goods. Going into fall season this is one to try. Make sure you have a big yeast starter or a couple dry "Munich" yeast packs.

I added a tad of banana extract in the secondary for a little more banana bread effect.

Cheers all,
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Old 08-30-2011, 04:20 PM   #25
TheBrewed88
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Aug 2011
Fairfax, Virginia
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I tried a Banana Bread Ale last winter and the results were...monstrous...in a bad way. Poured the whole carboy out because, although it was beer, I couldn't enjoy drinking it. Couldn't detect any banana flavorings, and it really didn't have much of a bready taste to speak of.

What would you say the keys are to this recipe? The yeast selection? The flavor additions?

Appreciate any help. Thanks!

 
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Old 09-21-2011, 05:34 PM   #26
Brewskii
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May 2011
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Quote:
Originally Posted by McTarnamins View Post

I added a tad of banana extract in the secondary for a little more banana bread effect.

Cheers all,
+1...have not tried this yet but my father in law LOVES Well's Banana Bread Beer and so I think I am going to take a stab at it.

Well's commercial interpretation says on the label that they "brew" with bananas and add bananna flavor.
I am getting ready to try Reno_envy 's Punkin' Ale and I am thinking the grain bill might be suitable for another baked product beer like this and the banana in the MLT seems as good of an idea as Pumpkin so...Hmmmmm......

 
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Old 09-21-2011, 06:32 PM   #27
Brewskii
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This one....
http://www.homebrewtalk.com/f76/punkin-ale-145060/

I am thinking same GB and hops insert "banana" where it says "pumpkin" and omit pumpkin pie spice in mash for some vanilla bean and bourbon in secondary and/or with banana extract in bottling bucket... Yeast? Hot ferm with S-05 or wyeast 3056?

 
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Old 09-22-2011, 04:26 AM   #28
McTarnamins
 
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I had success with my recipe at the beginning of this thread.

A key is to use a german style wheat/wiess yeast. I prefer wienhenstephaner yeast but you could also use Munich dry yeast.

Ferment warm.

No too many spices.
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Old 04-20-2012, 07:40 PM   #29
sathrovarr
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Apr 2012
Tel Aviv, Israel
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Can I make this recipe with an extract?
If so, then how?



 
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