First time posting here, so if there are any procedural considerations that I've missed, I'm on a learning curve and a quick study; let me know and I'll correct myself. Moderators, if this is an inappropriate location for this post, please move it as you see fit. I have searched as much as I could for a thread already touching on this, but my search might have missed something. I'd be happy to look at any thread anyone might have on hand to answer this question.
I've brewed a fair number of recipes by this time, over the last 2 years, and while I'll be the first to admit that I'm no expert, I do have a pretty solid understanding of partial mash brewing. I'm finishing up the last 3 recipes that I have on deck, (all recipes are partial mash kits produced by Brewers Best), while I'm constructing my DIY electric HERMS system. I also have just completed my degree in Chemical Engineering so please don't shy away from getting as far into detail as you desire. I've digressed, so I'll get to the point.
I recently finished a Hefeweizen and have allowed it to sit in primary fermentation for the last two weeks. I'm aware that fermentation temperature is key to producing the proper esters for the banana/clove flavors and my fermentation temperature was, (what I thought to be an appropriate), 74F-76F degrees. The end result has been a disappointing amount of banana flavor, and an almost non-existent clove flavor. Is there a way to correct this? I thought that maybe during the priming process of bottling that there might be a way to take action on this issue, maybe storing the bottles in a higher temp area...however I have no real idea if the temperature was even the problem. Any ideas would be welcome, or as I've stated previously, direction towards any previous discussions would be very helpful.
Thanks in advance for any and all assistance!
I've brewed a fair number of recipes by this time, over the last 2 years, and while I'll be the first to admit that I'm no expert, I do have a pretty solid understanding of partial mash brewing. I'm finishing up the last 3 recipes that I have on deck, (all recipes are partial mash kits produced by Brewers Best), while I'm constructing my DIY electric HERMS system. I also have just completed my degree in Chemical Engineering so please don't shy away from getting as far into detail as you desire. I've digressed, so I'll get to the point.
I recently finished a Hefeweizen and have allowed it to sit in primary fermentation for the last two weeks. I'm aware that fermentation temperature is key to producing the proper esters for the banana/clove flavors and my fermentation temperature was, (what I thought to be an appropriate), 74F-76F degrees. The end result has been a disappointing amount of banana flavor, and an almost non-existent clove flavor. Is there a way to correct this? I thought that maybe during the priming process of bottling that there might be a way to take action on this issue, maybe storing the bottles in a higher temp area...however I have no real idea if the temperature was even the problem. Any ideas would be welcome, or as I've stated previously, direction towards any previous discussions would be very helpful.
Thanks in advance for any and all assistance!