fromthomaswlove
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- Jul 10, 2008
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we've already gotten a bit too into experimentation with my home brew team, and this weekend i came up/brewed something that i have no idea what to expect and have already come upon a few strange things...
I wanted to make a banana wheat, and to make it a little weirded, add some dark grains into the mix for a bit more complexity.... i had the idea of simply picking up your boxed hefe kit from the local brew shop, only for them to be out, so on the fly i decided to grab what i thought might be a good idea. it went something like this...
-3 lb liquid wheat extract
-2 lb dry wheat extract
-1 lb steaped choclate grains (i'm forgetting exactly which ones off the top of my head)
-1 oz of cascade hops
-1 package of wyest bavarian wheat
-3 very past ripe bananas
60 min boil, added the hops at 45 min. Cooled the wort, added the banana goo, pitched the yeast just below 70 degrees....
Thank God a week or so ago when i came up with the banana idea we looked around on here and someone mentioned to use a blow off tube with this, because i have NEVER seen so much bubbling.... with the air lock you normally get a a couple a second during hard fermenting... this guy is more like a bubble machine.... this this is solely due to the INSANE amount of sugar in the banana?
my biggest question here is on timing... i know a typical hefe is around less then a week primary, week secondary, and then bottle... but this thing is crazy... any ideas how long i should keep each phase for? (i will be taking readings once the fermentation stops)
woo... hope this works...
Mod Edit: This is a recipe question. It's been moved to the relevant forum.
I wanted to make a banana wheat, and to make it a little weirded, add some dark grains into the mix for a bit more complexity.... i had the idea of simply picking up your boxed hefe kit from the local brew shop, only for them to be out, so on the fly i decided to grab what i thought might be a good idea. it went something like this...
-3 lb liquid wheat extract
-2 lb dry wheat extract
-1 lb steaped choclate grains (i'm forgetting exactly which ones off the top of my head)
-1 oz of cascade hops
-1 package of wyest bavarian wheat
-3 very past ripe bananas
60 min boil, added the hops at 45 min. Cooled the wort, added the banana goo, pitched the yeast just below 70 degrees....
Thank God a week or so ago when i came up with the banana idea we looked around on here and someone mentioned to use a blow off tube with this, because i have NEVER seen so much bubbling.... with the air lock you normally get a a couple a second during hard fermenting... this guy is more like a bubble machine.... this this is solely due to the INSANE amount of sugar in the banana?
my biggest question here is on timing... i know a typical hefe is around less then a week primary, week secondary, and then bottle... but this thing is crazy... any ideas how long i should keep each phase for? (i will be taking readings once the fermentation stops)
woo... hope this works...
Mod Edit: This is a recipe question. It's been moved to the relevant forum.