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I would ferment at 66-68 right off the bat and not 60. 60 might suppress those nice esters from Bananza. I did bananza at 66-68 with so4 and it was great. Why start out at 60?

Have you had it recently? I think its changed a bit since last year and I'm not talking the DDH version. Its definitely not exact, but the malt profile and the citra hops reminds me of Julius. And yes, everyone's palette is different. There's beers my wife loves that I think are just ok and she...

I think I've said this recently in this thread, but using Bananza will help get you close. Of course using fresh good quality hops. Use, citra, cascade, simcoe and amarillo in whatever ratios, combinations and amounts you want. Base malt, carafoam and some caramalts. Its also worth to note that...

Oh one more thing, the recent jjjjulius is actually very good and reminds me of the Monson julius. Has anyone recently just used briess pale ale malt? How is it? Thinking of trying that with some carafoam for a darker julius like color. Maybe some caramunich to get the right srm.

Yeah I kinda agree. I just picked up some fresh TH last week and the only ones that blow me away are the double IPAs. They have the old school strong TH house yeast thing going on. Had a green last night and thought some of my homebrews are just as good. The mouthfeel is crazy thick tho. I agree...

How does it smell? Keep us updated. Want to give this a try as well at 66

Wonder if they use any pilsner in the core beers? A lot of hoppy breweries use it in their base. I’ve done it a bunch and love it.

My weyermann brake pils has 11%. That’s pretty high.

I haven’t. Wish I could try one but there is a lot of protein in good pilsner malt.

Interesting. Thank you. I don't see galaxy used unless it is a very small percentage. I agree that it would be hard to clone given the hop selections by that brewery. It just amazes me how consistent this beer is. I would be more interested to know the malt used as its very distinct. Unless...

Hey guys, Been drinking a ton of Fidddlehead IPA lately here in NJ. This beer used to only be available in Vermont at restaurants and bars. Now with Covid, they started canning a distributing. Totally love this beers dank piney hoppiness and strong malt aroma and flavor. Has anyone tried brewing...

How’s your beer doing? Did you ever pitch another yeast to finish it?

My batch is good. Fruity banana notes. I haven’t brewed in a while and forgot to adjust my efficiency on the recipe calculator so it came out to 9%! So it’s a bit strong. I can see similarities to TH but obviously not exact. I want to mix the bananza with that other yeast Omega just came out...

How’s it going how does it smell and taste? My batch using bananza and some s04 is promising.

I'm definitely going to do this. Such a pain using ice in a cooler. Thanks for sharing, wonder what ever happened to that dude.

Just used Bananza in a double IPA. Because of the high OG and no time to make a starter, I threw a half pack of S04 in there. Fermented around 68. So far so good. Good banana tropical fruit esters. Going to dry hop tomorrow after its crash. Its flocking like a pain even at 50.

Did you wind up harvesting the yeast and send it out? I've made a few starters from their cans and I've gotten intense banana hefe like character.

I know we would like to know what yeast they use but we could try to get close trying new things. I have a batch fermented with the new bananza and a half pack of s04. 1.082OG going to dry hop with mostly citra, some Galaxy Simco and Amarillo.

Have you had any luck trying those yeast yet? If so, what did you think of them?

From a syringe into the kettle. It’s hop extract. They were boiling for an hour so should have been dissolved. I whirlpooled at 160. Could be high oil late addition hops?