mroberts1204
Well-Known Member
I just brewed a weihenstephaner hef clone but wanted some extra banana out of it so I used white labs 300...pitched at about 72 and tried to keep it at about 70F. Unfortunately...I wasn't home one day and it got up to 74F on day 2 or 3. I just tasted it after taking a reading (1.011) and it tastes fantastic...except it has a slight hot alcohol flavor. I love the banana but would like to eliminate this 'hotness'. Does this have something to do with the fermentation schedule? Should I pitch lower and ramp up the temp later and slower? Please help so I can 'master' this recipe!!