Forgive me if this has been discussed somewhere before...
I was thinking about making a Bavarian hefeweizen using a yeast capable of both fruity-banana flavors and spicy clove flavors, depending on fermentation temperature. I would then split it into two fermenters, keeping one at the upper end of the yeast's temperature range (e.g., 80 F depending on yeast) and the other at the low end (e.g., low 60s). I would expect two very different beers from these temperatures. Then, I would mix them at bottling, thus capturing the full spectrum of phenols and esters...
Another way to go would be to mix the two half batches at a ratio that gave the best flavor profile, maybe not 1:1.
Any thoughts?
I was thinking about making a Bavarian hefeweizen using a yeast capable of both fruity-banana flavors and spicy clove flavors, depending on fermentation temperature. I would then split it into two fermenters, keeping one at the upper end of the yeast's temperature range (e.g., 80 F depending on yeast) and the other at the low end (e.g., low 60s). I would expect two very different beers from these temperatures. Then, I would mix them at bottling, thus capturing the full spectrum of phenols and esters...
Another way to go would be to mix the two half batches at a ratio that gave the best flavor profile, maybe not 1:1.
Any thoughts?