I've tried two times to brew a solid hefe. Now what I'm going for should more than likely be attained through a certain yeast and proper fermentation. I'm looking for a seriously banana flavored Hefeweizen. I don't care for a balance of clove and banana, I'd like clove but much heavier on the banana.
The only yeast I have used has been Wyeast 3068.
The first batch was 50/50 wheat and Pilsner and fermented at Jamil's suggested 62F.
The second batch was 70/30 wheat and Pilsner and fermented at 64F for 3 days and then let it naturally rise to 72F for the remainder of its full fermentation.
I've heard that there is some yeast that if fermented high, 72F from the start, that it can give me the rush creamy banana character that I'm looking for even with my 70/30 wheat/Pilsner recipe.
What say you
The only yeast I have used has been Wyeast 3068.
The first batch was 50/50 wheat and Pilsner and fermented at Jamil's suggested 62F.
The second batch was 70/30 wheat and Pilsner and fermented at 64F for 3 days and then let it naturally rise to 72F for the remainder of its full fermentation.
I've heard that there is some yeast that if fermented high, 72F from the start, that it can give me the rush creamy banana character that I'm looking for even with my 70/30 wheat/Pilsner recipe.
What say you