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I do not recommended using the S-04 yeast. The aroma was more pleasant but it was missing something that the original yeast provided. I may lightly dry hop next time and revert to the original yeast.

Have you brewed this again? Any changes? I went to a pumpkin beer sampling yesterday and preferred the same harvest pumpkin over the rest.

zman, I am thinking of brewing DB Dunkel and then adding bananas like you did. I see you how you prepared the bananas but how many did you use? Thanks

So I added the recipe into beersmith from the first post and brewed it today. Unfortunately I forgot about the baking of pumpkin a few post below it. What should I expect from missing this step?

I read all 23 pages of this thread and did not see many reviews of the brew. Could a few people that brewed and drank this provide some feedback. Thanks!

I second this request.

Please post your recipe. I would like to brew this asap for an upcoming party.

Less than three months and my wife has requested I brew this again. Here's what I used for a 5.5 gal batch. Biggest change was to the yeast. I felt the original yeast had too much of a sulfur smell. 5.5 lbs. 2-row Pils 5.5 lbs. German Wheat Malt 1.0 lb. Cara-Pils/Dextrine...

Any suggestions for an alternative to WLP-320? I am looking for a yeast that keeps the same flavor and cloudiness but enhances the aroma (WLP-320 has a small amount of sulfur smell). Thanks

Yes, carapils adds body and improves head retention. I used 1 lbs. Because this is the first time I've brewed this recipe I don't have a comparison without it. I am pleased with the body on this beer. Thanks again for sharing this recipe!

Maltodextrin provides a similar result but it's mostly used in extract brewing.

After two weeks in the secondary the sulfur smell went away. I bottled and waited another two weeks. Cracked one open the other day and this beer is great. Only mod from v1.4 is that I used 1lb or carapils... I pleased to say this is first beer my wife will drink with me.

I believe this has been mentioned before but I wanted to save someone my experience. 1.25 oz fresh ground coriander is way too much. I strongly advise against it. This beer is not one of my favorites or my friends and we are blue moon fans.

Thanks, I'll give it one more week.

When I transferred from primary to secondary there was a little sulfur smell. Looking on whitelabs page they mention that this yeast gives off a little sulfur taste/odor. Did anyone else notice this? I am now at 1 week in primary and 1 week in secondary and there is still a small sulfur...

Thanks to both of you. Two weeks it is! Now that I re-read... you are saying 3 weeks in primary and not 1 week primary and 2 weeks secondary?

This beer has been in the primary for 7 days. I have to travel for two weeks. Should I bottle or send to the secondary for two weeks? Thanks

This is a good tasting beer. It felt a little too light. The next time I will try the following. Assuming 68% efficiency. 5.5 gal batch size. 5.5 lbs - 2 Row Malt 3.5 lbs - White Wheat Malt 1.25 lbs - Cara-Pils 1.0 tsp - Irish Moss (15 mins left in boil) .50 oz - Magnum Hops (14.10%...

Kingmatt, Did you notice the head retention like DD did in post #26? I brewed this last weekend and added 1 lb of carapils to up the head retention.

In addition to the recipe I posted above, I added 1.5 oz of peach flavoring at bottling. 1 week in the bottle and the taste is great so far. I will post in another week or two.