good idea. nutty will be ny next step, depending on how this tastes.
Holy elephant farts batman!
This thing smells like a carton of rotten eggs. I've never had so much sulpher with a hefe yeast before, but then again i've never used whitelabs before. This normal?
EDIT= Found the answer in another thread. Thanks HBT!
cool.
as for the funk, i've had that with various yeasts, but this last time fermenting the bba, it was actually a pleasant banana the whole time!
Reviving this thread from the dead. My beer is bottled and carbed.
The stats:
- Started 12/6/08 OG 1.050. Bottled 1/25/09 (!) FG 1.013
- Too much trub got in the fermenter, had a hard time starting. Once it did though, it was done within 5 days.
- Got lazy and left it alone. Left it in primary almost 2 months. Trub was well compacted, but feared lysis of the yeast. Primed with nottingham and bottle conditioned for two weeks. Over carbed.
The verdict:
Pours very cloudy with a nice dark brown color, light doesn't travel through this one. The head was nice but dissipated quickly. The carbonation level is higher than I wanted it, it's actually quite spritzy.
Aroma is of subtle banana, some of that caramel sweetness comes through a bit. A little spice, but not much. No hop aroma to speak of.
A very sweet first sip, with a fair amount of tang from the wheat. The banana and toasted malts combined with the caramel is causing a strange flavor mix. Notes of brown sugar, some molasses, some tropical fruit, (banana mostly). It makes me think of belgians, but not any belgian I've had before. The finish is dry for such a wheat heavy beer, with a bit of bitterness playing with the wheat tang. Honestly I'd wonder if lower carbonation would make this beer too heavy and sweet. The carbonic acid is cutting through some of that sweetness. There is a tangy sweetness left on the palatte, but it goes away quickly.
I'm not sure what lysis tastes like, but I'm tempted to try this beer again and actually rack it on time to see what difference it makes. I've heard that autolysis can't occur for at least a month or two, so I think I was pushing it with this one. All in all, not a terrible beer (no infections or process flaws that I can detect, other than leaving it in primary too long). Unfortunately, not anywhere near a banana bread beer. I recently had an english ale (not hefe) that called itself a banana bread ale, and while it was certainly true to it's name, I could only have one. Interesting experiment, but I think I'll stick to the english styles for a while
Stovetop will work fine for this beer. What the hell have you been up to? You haven't been insulting anyone in the tap room lately
Good recipe. I think the vanilla bean will exemplify the "banana bread."
I wish I had a picture of SWMBO's face when she experienced a Dunkelweizen Krausen kicking in while in the condo :rockin:
She called me at work, saying my beer exploded into that little cider bottle with the tube in it.. is it supposed to do that? It smell yeasty , like bread.. is that good?
lol.
good idea. nutty will be ny next step, depending on how this tastes.
What did you get as your FG?
british chocolate to get that chewy, bready profile in a dunkelweizen.
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