No. Wine yeast does not ferment longer sugars, so it wouldn't do anything. You can order from crossmyloof on Amazon the yeast "lill saison" which is belle saison repacked for cheap. Shipping is something like 50p . I ordered quite a bit from them when I was living in the UK.
Banana beer
- Thread starter stronk
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Mumathomebrew
Well-Known Member
Thank you. I will hold fire and freeze some of the juice for the moment till I get the right yeast. It'll be a nut red brown for the minute whist in beer-making mode.
Mumathomebrew
Well-Known Member
All of the home-brew and ebay sellers are under lockdown here. It's make with what you have.
****. Ok, then I would just use something clean probably. Us05, Nottingham, bry97.... Or what's there.
prog99
Member
If you are in the uk then actually they aren’t. Busy yes but they are doing online orders again.
Mumathomebrew
Well-Known Member
I clicked on about six from ebay and they all said the seller was away so I assumed wrongly that it must be current ebay policy. I'll try again. Crossmyloof and Maltmiller have temporarily closed the order books from overloading. However, not to be undone, I had to go food shopping anyway and found two beers that maybe can be yeast harvested from. I expect there is a thread here for that sort of question.
Beer Yeasts:-
Windsor, S04, Youngs ale yeast, seconds of Notti in trub
Wine yeasts:-
Lalvin 71B, RC212 Bourgovin, D47, EC1118
Youngs Bordeaux red, Cider
Beer Yeasts:-
Windsor, S04, Youngs ale yeast, seconds of Notti in trub
Wine yeasts:-
Lalvin 71B, RC212 Bourgovin, D47, EC1118
Youngs Bordeaux red, Cider
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![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
prog99
Member
Try the home brew shop.
Fairly certain hoegaarden is a bottling yeast and leffe is not sold bottle conditioned.
Fairly certain hoegaarden is a bottling yeast and leffe is not sold bottle conditioned.
Mumathomebrew
Well-Known Member
Home brew shop online is closed too. We'll enjoy trying these beers anyway. It was a random choice from what our local corner shop had to offer, so never mind. We just might be able to scrounge some yeast from an employee of my husband whom I know does brewing. This beer style can wait. We'll make a mock saison-esque using what we have, and then do it again to compare when we can get the real thing.
Thread on hoegaarden harvesting here
Thread on hoegaarden harvesting here
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prog99
Member
I checked crossmyloof and their eBay store looks to be available. Great place to shop and normally fast delivery(except just now)
Mumathomebrew
Well-Known Member
Mumathomebrew
Well-Known Member
It's sooooooo wonderpink. I hope it stays this bright. The process will be repeated exactly using the correct yeast when it arrives to compare the difference. I added adjuncts to this version and chose the aroma hop to compensate for the things that the proper yeast is meant to bring.
Mock saison-esque 4L (in 1 gallon demi) Recipe taken from a classic saison
764g Pilsner Malt
96g Vienna
47g Munich
12g Caramunch malt
Pre-boil SG 1.040
5.9g Fuggle@60' (chosen for their earthy nuances to enhance the beet)
5.9g Magnum @10' (chosen for their spicy, fruity nuances)
Irish Moss @10" (didn't want a cloudy beer even though real saisons are)
450mls beetroot juice @10' (SG 1.018)
1 orange rind finely grated onto 50g white sugar to catch the oil spray @10'
0.6g grated black pepper @10'
Used Windsor yeast after all because I wanted the banana nuances it is reported to give. I did look at the others so wasn't ignoring kind advice.
Post boil SG was a very high 1.063
Wasn't sure whether to add water to bring the SG down but haven't yet. Saisons are supposed to be quite strong aren't they?
It did smell and taste wonderful after the boil so feeling hopeful.
The other hop considered was Summit to add citrus spicy notes. We'll see what this needs. The other saison recipe had wheat malt in as well as all these here, so that will be considered after we see what happens to this one.
Mock saison-esque 4L (in 1 gallon demi) Recipe taken from a classic saison
764g Pilsner Malt
96g Vienna
47g Munich
12g Caramunch malt
Pre-boil SG 1.040
5.9g Fuggle@60' (chosen for their earthy nuances to enhance the beet)
5.9g Magnum @10' (chosen for their spicy, fruity nuances)
Irish Moss @10" (didn't want a cloudy beer even though real saisons are)
450mls beetroot juice @10' (SG 1.018)
1 orange rind finely grated onto 50g white sugar to catch the oil spray @10'
0.6g grated black pepper @10'
Used Windsor yeast after all because I wanted the banana nuances it is reported to give. I did look at the others so wasn't ignoring kind advice.
Post boil SG was a very high 1.063
Wasn't sure whether to add water to bring the SG down but haven't yet. Saisons are supposed to be quite strong aren't they?
It did smell and taste wonderful after the boil so feeling hopeful.
The other hop considered was Summit to add citrus spicy notes. We'll see what this needs. The other saison recipe had wheat malt in as well as all these here, so that will be considered after we see what happens to this one.
Going to be a spiced English ale. Next time, when using a yeast like Windsor, you could replace ten percent of the malt with sugar or Lyle's golden syrup to bring the fg a bit down as Windsor is not very attenuative. The original saisons are actually low abv. Beers, but you can buy them today with all kinds of strengths.
Hopefully it won't be too sweet as Windsor does not attenuate well.
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Mumathomebrew
Well-Known Member
Maybe I can put another yeast to it as well after a day or two. Plus could add more water if it's too high.
Mumathomebrew
Well-Known Member
Yay, a Mangrove Jacks French saison yeast M29 arrived this morning and the other is on it's way. It says this one can attenuate up to 14%. Goodness me. A beer as strong as wine.
Mumathomebrew
Well-Known Member
I'm not sure I ever posted a pic of this beetroot beer. It was fabulously clear, and there was nearly a family scuffle over the last bottle, but daughter had swiped it coz it had pink froth on the top.
It surely looks great!!! How was the taste?
Mumathomebrew
Well-Known Member
I'd made two. One as the lighter version with only a little in, and one going by the nut brown direction. I'll dig out the actual recipes but the nut brown one worked the best to counteract the earthiness. I loved it but my son doesn't like beetroot in the first place so he found it a little off-putting. It was full, tasty and nutty with a sweetish earthy twang. They went fast so that is testament itself. I shall definitely make it again. I adored having pink beer froth on ruby beer.
I watched a YouTube video recently that showed the whole process of making a banana brandy or whisky (not sure which it technically was and I don't remember what he called it) The mashed bananas and water were mashed (sorry!) with alpha and beta amylase powdered enzymes, then fermented with DADY yeast and distilled in a pot still*. (I'm not proposing doing distilling and I assume the video was make somewhere like New Zealand where it's legal)
So after that introduction, what about making a beer almost entirely out of bananas? If the bananas are fully ripe, is there any need for a mash or can they just be fermented like wine? What about using Beano (alpha gal'ase) and doing a 130*F mash; would the bananas need to be boiled first to gel the starch? Or if the bananas do contain starch but not much of it, a small amount of pale malt could supply the amylase enzymes, but the question remains whether the bananas have to be cooked.
*it was interesting how he calculated how much of the "heads" to throw away to get rid of the methanol, etc, and how to throw out that much because he didn't know the yield until he was done. But although it was interesting it's not really relevant here.
Edit: almost forgot this guy:
So after that introduction, what about making a beer almost entirely out of bananas? If the bananas are fully ripe, is there any need for a mash or can they just be fermented like wine? What about using Beano (alpha gal'ase) and doing a 130*F mash; would the bananas need to be boiled first to gel the starch? Or if the bananas do contain starch but not much of it, a small amount of pale malt could supply the amylase enzymes, but the question remains whether the bananas have to be cooked.
*it was interesting how he calculated how much of the "heads" to throw away to get rid of the methanol, etc, and how to throw out that much because he didn't know the yield until he was done. But although it was interesting it's not really relevant here.
Edit: almost forgot this guy:
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I turn away for a mere two years and when I look back there's been the most brilliant thread hijack! All power to the vegetable beers. I admire the determination and creativity.
I've been away from brewing for a year now, as all these lockdowns have sapped my will to brew, reduced my disposable income, trapped most of my kit in a friend's garage and taken away my friends who usually drink all the beer.
But I've been dreaming of mushroom beer...
I've been away from brewing for a year now, as all these lockdowns have sapped my will to brew, reduced my disposable income, trapped most of my kit in a friend's garage and taken away my friends who usually drink all the beer.
But I've been dreaming of mushroom beer...
It's already a thing, and it's called banana wine. Sounds awesome to me, just don't go calling it beer.I watched a YouTube video recently that showed the whole process of making a banana brandy or whisky (not sure which it technically was and I don't remember what he called it) The mashed bananas and water were mashed (sorry!) with alpha and beta amylase powdered enzymes, then fermented with DADY yeast and distilled in a pot still*. (I'm not proposing doing distilling and I assume the video was make somewhere like New Zealand where it's legal)
So after that introduction, what about making a beer almost entirely out of bananas? If the bananas are fully ripe, is there any need for a mash or can they just be fermented like wine? What about using Beano (alpha gal'ase) and doing a 130*F mash; would the bananas need to be boiled first to gel the starch? Or if the bananas do contain starch but not much of it, a small amount of pale malt could supply the amylase enzymes, but the question remains whether the bananas have to be cooked.
*it was interesting how he calculated how much of the "heads" to throw away to get rid of the methanol, etc, and how to throw out that much because he didn't know the yield until he was done. But although it was interesting it's not really relevant here.
Edit: almost forgot this guy:
Just wanna add, I've thought about trying it myself and your post has re-awakened my curiosity.
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Okay, sometime in the next few months I will try making banana wine without added sugar, but I will boil the bananas and then add generic Beano when the temperature falls to 130 and hold it there for a half hour to make sure everything is fermentable. (banana cider?
)And just to be silly,
(I think that's Christopher Guest doing a James Taylor impression) I was going to post this in the potato wine thread, but didn't want to push my luck by resurrecting two old discussions at once.
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Mumathomebrew
Well-Known Member
Sorry. I fully own up. Meant to stay on bananas... Just got carried away.
