Help with Hefe -- STRONG banana flavors

[homebrewer_99]

Probably...want to continue it here?

 

[Mikey]

I just bottled a Hefe brewed with White Labs hefeweizen yeast. I sure hope it mellows out a lot. It has an unbelievably strong banana sweetness too it. Is there anything I can do differently to change the flavor profile while using this yeast? The beer was fermented at 70 F.

Thanks,
Brandon

I'm confused- that's the way German style hefeweizens are supposed to taste! Some people describe it as being more like cloves, but these strong esters are part of the classic taste profile.

You might want to change yeasts to an American equivalent next time.

 

[DeRoux's Broux]

probably just fermented too warm. or he could go with the American hefe.

 

[homebrewer_99]

I'm confused- that's the way German style hefeweizens are supposed to taste! Some people describe it as being more like cloves, but these strong esters are part of the classic taste profile.

You might want to change yeasts to an American equivalent next time.

No reason to be confused.

If you ferment at warmer temps (69-70+)you'll get the banana and at cooler temps (65-68) the cloves - all from the same yeast.

 

[Mikey]

No reason to be confused.

I was confused as to why the original poster was complaining/surprised that there was a 'classic' hefeweizen taste to his hefewizen I'd be happy if I hit a beer style spot on!

I'm aware of the theory that higher temp= bananas, lower temp =cloves but have not been able to make that direct corellation using my own brews.

Most commercial hefes seem to offer a balanced mixture of bananas and cloves, IMHO, and this is what I strive to do. :cross:

 

[homebrewer_99]

Seems like 68-69F should do it about right.

The problem/difficulty is HOLDING that temp at a constant.

 

[AllHoppedUp]

I'm drinking a HW with mild (not strong) banana flavors right now that fermented at 63 degrees in my basement (according to stick on thermometer - so as previously stated, actual temp in carboy could have been a bit higher). That leads me to think that temperature may not be the exclusive source of the banana flavor.

Then again, I also added some huckleberries to the mix so however unlikely, I suppose it's possible that they imparted some flavor other than huckleberry. No matter to me though, it's damn good beer.

 

[DeRoux's Broux]

No matter to me though, it's damn good beer.

that's all that matters bro! enjoy

 

[blackmesa]

you are lucky. check your yeast profile next time

 

[KSBrewer]

Hefe is one of the most difficult styles to get correct. Next time make sure your pitch temp is not too high. If you pitch at higher temperatures you are likely to get more extreme hefe flavors.

 

[Beermaker]

This is an aroma and taste that recalls bananas, strawberries, pears, apples, plums, papaya and/or other fruits. The responsible compounds are esters, which are formed from the combination of an alcohol and an organic acid. High ester levels are a product of the yeast strain, fermentation temperature, high gravity worts and the metabolism of fatty acids in the trub. These flavors are desirable in most ales, particularly Belgian and British styles, and the signature banana notes in Bavarian wheat beers are primary due to the ester isoamyl acetate. Note that esters often have solvent notes at very high concentrations. Should mello over time.