polamalu43
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I've done some reading on brewing weizen's so that they can get that clove and banana weinenstephen taste, which I love. From what I understand, you need to get the specific strain of yeast to achieve this (wyeast 3068).
In order to further accentuate the banana ester flavors, am I right to try and ferment at higher temperature (75 degrees)? How high is too high if you are going for these estery flavors?
Is there anything else that can be done to improve the banana and clove tastes of a weizen? Has anyone ever tried to make a weinstephaner weizen clone?
Thanks in advance for your responses.
In order to further accentuate the banana ester flavors, am I right to try and ferment at higher temperature (75 degrees)? How high is too high if you are going for these estery flavors?
Is there anything else that can be done to improve the banana and clove tastes of a weizen? Has anyone ever tried to make a weinstephaner weizen clone?
Thanks in advance for your responses.