MikeMetroka
Well-Known Member
What’s the best yeast to get that banana flavor not so much clove.
Yeast?
Fern temp?
Tia
Yeast?
Fern temp?
Tia
Ummmm, a ferulic acid rest will help increase the amount of 4VG in the final product, which is the clove aspect.Ferulic acid rest 110 degrees Fahrenheit for 5 minutes it's bananas b.a.n.a.n.a.s open fermentation, underpitch, warm fermentation.
Eh? @Comfort_Zone was offering a well-informed correction. This thread will serve as a reference for future guests and so accuracy matters. The thread and its contents do not belong to the OP, but to the brewing community. Thank him and move on.Hmmmm i was like ummm I was like um um um i was like um um um um um i was just readin right
Not even Lance Armstrong could back pedal that swiftly. Kinda hard to appreciate though in that cloud of extraneous detail.the 4VG is a desinct characteristic to the style. It is the Open fermenter that produces more then twice the isoamyl acetate, the classic banana ester in "weisse" or white beer. The rest in combination with all the above combined you can achieve not just clove. You want to pop the esters and phenols with open fermentation. the Co2 levels will be lower so it will not inhibit ester levels. The wyeast3638 wlp351 yeast are appropriate for this style.
I'm not terribly familiar with Paulaner's process but I do know that the orangey colour in a lot of German Hefes comes from the use of red wheat. It doesn't add a lot of color but it does add that little extra tint.I love hefs and will try a warmer ferment next time... maybe even an open ferment. Imperial Stefon has worked well for me so far but I’m always willing to try something new.
Now, someone tell me how to make my hef as orange and malty as a Paulaner!
I love hefs and will try a warmer ferment next time... maybe even an open ferment. Imperial Stefon has worked well for me so far but I’m always willing to try something new.
Now, someone tell me how to make my hef as orange and malty as a Paulaner!
I'm not terribly familiar with Paulaner's process but I do know that the orangey colour in a lot of German Hefes comes from the use of red wheat. It doesn't add a lot of color but it does add that little extra tint.
Decoction
I'm on my fourth attempt at producing a true German sytle hefe. I just tasted the most recent batch and I'm almost there...so close. May need to let it clean up a bit more.
I use white labs 300. Warm ferment at 73/74.
Haven't tried open fermentation...to scared to infect my unitank.
I absolutely believe the in docoction, but for flavor. Previous batches just lacked body...were kinda boring. Docoction really added that "it" factor for me.
I believe 'open fermentation' only refers to fermenting at atmospheric pressure, not using any sort of spunding valve because for some reason pressure on yeast inhibits the formation of esters. I think I even read somewhere on HBT that the tiny bit of back pressure created by an airlock would hinder esters but that's nonsense. Atmospheric pressure fluctuates with the weather, altitude, etc. to a far greater degree than the tiny bit of force required to push out a bubble. Shoot, I push out bubbles all the time and it has had no noticeable effect on the level of my banana-ness.Haven't tried open fermentation...to scared to infect my unitank.
I'd like to try performing a decoction if I could find some info on how to do that when brewing in a bag. How precise do I have to be pulling 1/3 of the mash? Does a thin mash help or hurt the process? Can I cook it with the lid on? Do I have to stir it? I think I could use a small saucepan as a makeshift ladle to scoop it out, but my largest stock pot is 12qt, is that enough?
Edit: If pulling 1/3 of the mash and boiling it doesn't extract tannins from the husks, why not just boil the entire mash before pulling the bag??
How would 3068 do at room temp? Say 74?
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