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well, tuesday has arrived. In other words today is the day that we finally move the banana beer into the secondary fermentation tank. with any luck it has now assumed the banana flavor from the bananas I put into the cheesecloth 5 days ago. and fear not there will be pictures

I'll see if I can figure out the recipie, I don't have beersmith but have heard great things about it. Seeing. What it makes of it would be cool

Not a bad idea, not sure how I would put it on the glass unless I carve it. It would save me some baking though.

well after a week or two it will be tossed in the fridge.

That would be cool! If it has a good head, it might look cool with its creamy color and a slice of banana bread on the side of glass as a garnish

Well, three out of four roommates (Myself included) agree it tastes good. It tastes like banana bread and when the bananas I added turn all brown and delicious it will only get better. I am switching to the secondary on Tuesday! Also, the thickness of the beer is cool the bananas add a smooth...

These include my creation next to my beautiful maple-honey brown ale, a picture of the type of yeast I added towards the end, and my cheese cloth full of bananas siting in the beer

Well, it tasted like banana-beer, it was like a thick carbonated foam cheese with no spoiled notes detectable and a strong alcoholic kick at the end.

Ya, I ate some of the cheese with a spoon it wasn't bad. Very strange though.

I added a few pounds more sliced bananas to a cheese cloth and dropped it in the primary, along with a pound of lactose and a packet of champagne yeast in case the ale yeast is not able to raise the alcohol content to the desired 12-13%. To get everything jiving again, I added some more molasses...

And here are the pics, It happened alright! If fact it might be the most creamy, banannay, beerish and delicious thing that ever happened. The first is me skimming the cheese off The second is what I skimmed off The Third is the remains of the bananas I added as extra

Hmm possibly so, some experimintation is in order. Is it too late to toss some milk sugar in there in search of my creamy flavor?

I Am begininh to think my beer won't have enough cream taste since its all seperating out. I'm toying with idea of uping the alchol to around 15%and adding cream before bottling, just for a few bottles incase I ruin what the beer gods have thus far preserved from catasrophe.

Hopefully today I will move it to the secondary, and there will be pictures! Still no sour smells or tastes to report, and its been a week. My plan is to skim all the junk off the top before I transfer.

Hilarious BTW who voted for the top choice? Finally, a vote of confidence!!!

Ok, you win oh straw using one.

Haha, maybe so, but who drinks beer with a straw?

I just tasted some, it tastes pretty good, no racid smell or tastes at all, trust me, i was looking for them. I added some spices, 20oz of dried banannas, and 2lbs of dark brown sugar. That should boost taste and alchol volume! I gave up any chance of head retention when I added all the fats and...

Ah! Milk fat is probably what made the foam so thick in top, I could skim that off in a jiffy :mug:

No ice cream, just heavy cream. It tasted really good when I tried some wort. I used 7 lbs of light malt and cascade hops along with some lightly roasted barley.