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dmtaylor

Lord Idiot the Lazy
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I'm beginning to wonder whether perhaps over-oxidation is the real way to increase banana. I mean like through either oxidized extract, or hot side aeration. Some of the best hefeweizens I have tasted, including my own and from friends, have been from extract. I wonder if all-grain brewers can increase banana by beating the hell out of their hot wort. Maybe one day I'll run a side by side experiment. If anyone else gets to it before I do, please post your results.
 

bracconiere

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oh, i should add it was a 10 gallon batch and, i only had 17lbs of malt so had to add 3.75lbs of table sugar to it too....

i have read warm ferments and table sugar create fruity flavors.....seems that way! but the clasique yeast, more a round not sharp fruit tone...like bannana....
 

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