ArkotRamathorn
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So as I started typing this out I started reading some more about the Wyeast 3333 German Wheat and some were reporting more clove-y phenols as opposed to banana esters, I will give the 3068 a try to see how much of a difference that makes.
But, to continue with what my original post was going to be. Recently did a remake of a dunkelweizen I made last year. Wasn't dark enough, and fermented too "clean" so to speak. I used the same 3333 strain on the first itteration of this beer. Both beers ended up around 1.048. Both times I pitched a single pack of 3333. As well both fermented in similar temperatures (approximately 70F).
They were, and are, delicious beers. But, I just am not catching that distinct banana ester that I catch in some commercial examples (one of my favorites would be Ayinger). Maybe I am misunderstanding something but wasn't it underpitching yeast and allowing to ferment at higher end of the temperature range that cause the banana esters to come out?
The first time the smack pack swelled up huge when I pitched. The 2nd beer it barely swelled (I thought it was a dead pack but pitched anyway), I've heard the swelling doesn't necessarily suggest viability but the 2nd time it more or less had to be less than the 100 billion cells when I pitched. As well when I read the Mr. Malty I would've underpitched by at least 25 billion cells correct? Assuming that the pack had a true 100 billion viable cells.
Is it the strain, or am I just really missing something somewhere about how to get the banana esters to shine? Can a primary fermentation longer than 2 weeks diminish the banana esters? (Disclaimer: I *love* banana esters, its by far my favorite aroma/flavor to experience in a beer)
But, to continue with what my original post was going to be. Recently did a remake of a dunkelweizen I made last year. Wasn't dark enough, and fermented too "clean" so to speak. I used the same 3333 strain on the first itteration of this beer. Both beers ended up around 1.048. Both times I pitched a single pack of 3333. As well both fermented in similar temperatures (approximately 70F).
They were, and are, delicious beers. But, I just am not catching that distinct banana ester that I catch in some commercial examples (one of my favorites would be Ayinger). Maybe I am misunderstanding something but wasn't it underpitching yeast and allowing to ferment at higher end of the temperature range that cause the banana esters to come out?
The first time the smack pack swelled up huge when I pitched. The 2nd beer it barely swelled (I thought it was a dead pack but pitched anyway), I've heard the swelling doesn't necessarily suggest viability but the 2nd time it more or less had to be less than the 100 billion cells when I pitched. As well when I read the Mr. Malty I would've underpitched by at least 25 billion cells correct? Assuming that the pack had a true 100 billion viable cells.
Is it the strain, or am I just really missing something somewhere about how to get the banana esters to shine? Can a primary fermentation longer than 2 weeks diminish the banana esters? (Disclaimer: I *love* banana esters, its by far my favorite aroma/flavor to experience in a beer)