Just had Krunk Monk at 3F tonight and the yeast character was so surprising that it got me thinking. It had a ton of banana to it, but was on the lower end of the spicy, clove that usually accompanies it from a German yeast... Obviously thinking about a homebrew experiment here...
So, whats the most banana like yeast you have ever used and at what temp did you ferment?
TIA
So, whats the most banana like yeast you have ever used and at what temp did you ferment?
TIA