Wow that is impressive. Should have posted some beer porn.
Do you maintain the 71 throughout? pitch lower, and raise it to 71?
I have a ferm chamber and keep it at 71 if I want the banana to predominate. Sometimes I am going for a little more clove and ferment it at 68. At either temp the vigor of the ferment is impressive. Largest blowoff tube you can find is in order.
I've made this a few times, or close variants of it, and really like it. The last time I did it, I tried a ferulic acid rest at 113F and it made a big difference in the amount of clove. I've always used 3068 or "Stefon" from Imperial, which appear to be the same strain.
When comparing this beer to Weihenstephaner or Paulaner hefeweizens, the imports both have a more orange color and a slightly maltier flavor. In truth I like the less malty homebrew a little better, but I want to know what is different about the imports' recipes. Anyone have an idea? Is this maybe due a decoction step or use of melanoidin malt? I've seen both referred to many times in hefeweizen discussions.
Has anyone tried this recipe with some strawberrys thrown in post fermentation? Also had a question about the wheat. I can only get Great Western white wheat or Briess red wheat. Would either work well for this? Thanks for any help in advance.
Did you add the puree to the mash, boil, or fermenter?
If you remember the brand you used that would be great. There could be differences in added sugars, etc. Never seen it in a can before... but I never looked either.
So if I only have 5 gallon carboys and a 2 3 gallon carboys, seems I should use 2x3 to maximize headspace for a 5 gallon batch. Or I need to scale down to below 4 gal. Think I'm gonna brew this next weekend.
I don't have any German Wheat or German Pils, but I do have some American White Wheat and Belgian Pils. Any reason not to try with those grains?
That will be perfectly fine. Happy brewing! :beer:
Ferment is at29 hours. I can hear the blowoff from the next room! I know this recipe is a few years old, is everyone kegging/ bottling at 10 days? Or will another week help this one?
I find the banana aroma does fade quickly, but... You'll still have good beer when you return. I wouldn't worry about it.
Brewed this on the 11th, over shot it a bit and OG was 1.060. Went off crazy but has been slow but still active these last few days. 0.020 on the 19th, 0.017 on the 22nd, and 0.016 tonight the 25th.
Question is, should I let it keep slowly working or push it to the keg for conditioning, as it will be served at a friends party on March 12th?
What volume of water should be used for mash and sparge on this recipe for 5.5 gallons? I know I have to account for losses and such.
Enter your email address to join: