EthanDH
Member
Hey all,
I am brewing my fifth or sixth wheat beer soon. The first I made had this wonderful banana/clove flavoring to it. I know it was imparted by the yeast and possibly the temps I was fermenting at. I went on the high side around 70 degrees. I have yet to replicate this taste to the degree I want in my later attempts. I don't remember the yeast I used however. I just ordered white labs american hefe WLP320. Will these American strains of yeast give me the banana clove flavor I want, or do I need to use the more traditional bavarian/german yeasts to get it? Also, can anyone recommend to me a suitable fermentation temp to do this at? Thanks a bunch.
I am brewing my fifth or sixth wheat beer soon. The first I made had this wonderful banana/clove flavoring to it. I know it was imparted by the yeast and possibly the temps I was fermenting at. I went on the high side around 70 degrees. I have yet to replicate this taste to the degree I want in my later attempts. I don't remember the yeast I used however. I just ordered white labs american hefe WLP320. Will these American strains of yeast give me the banana clove flavor I want, or do I need to use the more traditional bavarian/german yeasts to get it? Also, can anyone recommend to me a suitable fermentation temp to do this at? Thanks a bunch.