suicider
Member
evrytime i brew this i brew at 70 or above temps. i want more banana character out of it but they always come out more clovey. anyone ever ferment at 62 as jamil suggests in his book? it smells super banana like when fermenting but when i bottle and chill it's nowhere near as banana like. thinking i might ferment the next batch at 62 and see where that gets me. i always heard higher temps= more banana. seems that way during fermentation butnot so much in the final product, any thoughts