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recipe for a 5+ gallon all-grain batch 9 lb marris otter malt 12oz chocolate malt 4 oz crystal malt 2 oz black roasted barley 2 oz black patent malt @ beginning of boil: 1 oz galena 8 oz malto-dextrin 1 lb demerara sugar -*(in retrospect, i wouldn't have done this... too much -OH...

I mashed up 9 bananas/5 gallons... crammed them into the carboy after I racked to secondary. If I had to guess, I'd estimate it was about 4lb/5gallons. But beware! their addition kicked off another round of active fermentation! enough to pop the airlock out.

alright- 2 days into fermentation and it smells like i was hoping! Made a .5L starter from half a packet of a german hefeweizen dry yeast a few hours before pitching. About 8 hours later, the krausen blasted out of the airlock like an infected blowhole! It's been churning away in the 82deg...

Ok! All i needed was knowledge this has been attempted before. Thanks for the feedback- the ingredients are ordered, so for better or worse, this is happening :-D But to be clear, i don't need to sanitize the bananas? Would giving the puree a 2-day vodka bath aid in extraction & sanitize?

I second the pureed bananas in the 2°! I'll definitely split the batch @ that point though... I really want to see how much banana flavor i can get from the yeast alone. Never dealt with fresh bananas in me brew. Any idea how many would be ideal for a 2.5 gal batch? & are there...

I've had the best results by making a STRONG coffee extraction in vodka (or grain alcohol) and then adding to-taste on bottling day. 1 cup of course - grind beans soaked in 1.5 cups vodka for at least 3 days should give you plenty of coffee flavors to satisfy!

I'm thinking of taking an existing chocolate stout recipe & pitching a german yeast that'll spit out lots of banana esters fermented around 80 degrees. Thoughts?