I seem to encounter a recurring theme with my brewing, I can never got 'enough' clove/banana flavor out of my yeast when I make wheat beers. I have done several different variations, and even though I always use the correct yeast, the flavor of the beer is almost identical to how I imagine it would taste if I just used US-05 or some other fairly neutral ale strain. Anyone else have trouble with this?
My process is pretty much always single infusion mash, 2x batch sparge, and no-chill. I oxygenate by using a paint-stirring wand on a drill and I vortex the chilled wort for at least 60 seconds before pitching yeast. I have done starters and not, and it doesn't seem to difference. I've also used WLP300, 351, and just this last time SafBrew WB-06. I've made Jamil Z's hefe twice, weizenbock twice, and a variety of lighter 50% german wheat recipes as bases for Berliners, and the clove/banana is always missing.
I have also always fermented at the very lowest range for the strain of yeast, sometimes a degree or two lower (so low 60s generally speaking), as I've read this is supposed to accentuate the clove character. Am I fermenting too cold? Should I be doing a protein rest to promote the ester/phenol profile? I'm curious if anyone else has had this problem and how they solved it.
My process is pretty much always single infusion mash, 2x batch sparge, and no-chill. I oxygenate by using a paint-stirring wand on a drill and I vortex the chilled wort for at least 60 seconds before pitching yeast. I have done starters and not, and it doesn't seem to difference. I've also used WLP300, 351, and just this last time SafBrew WB-06. I've made Jamil Z's hefe twice, weizenbock twice, and a variety of lighter 50% german wheat recipes as bases for Berliners, and the clove/banana is always missing.
I have also always fermented at the very lowest range for the strain of yeast, sometimes a degree or two lower (so low 60s generally speaking), as I've read this is supposed to accentuate the clove character. Am I fermenting too cold? Should I be doing a protein rest to promote the ester/phenol profile? I'm curious if anyone else has had this problem and how they solved it.
