vibroluxious
Member
I brew a Red Chair clone that I am really happy with.
I have found Red Chair tends to vary a bit year after year and mine is closer to what Red Chair was around 2013. I bought a sixer of this years version to compare to my clone version and it has a definite clove and banana ester thing happening. Deschutes still shows using an English yeast to ferment with on their home brew info but I have never gotten that out of an English yeast and certainly don't get either from Cascade or Centennial hops which is what they show. Has Deschutes changed their house yeast? I use WLP007 in my clone fermented at 66*F and it works really well in this beer but I don't think I can get clove/banana out it regardless of temps. Any ideas?
I have found Red Chair tends to vary a bit year after year and mine is closer to what Red Chair was around 2013. I bought a sixer of this years version to compare to my clone version and it has a definite clove and banana ester thing happening. Deschutes still shows using an English yeast to ferment with on their home brew info but I have never gotten that out of an English yeast and certainly don't get either from Cascade or Centennial hops which is what they show. Has Deschutes changed their house yeast? I use WLP007 in my clone fermented at 66*F and it works really well in this beer but I don't think I can get clove/banana out it regardless of temps. Any ideas?