JaimeTheLimey
Well-Known Member
If you choose to go the yeast route, I would try 3056.
Obviously not as controlled as using actual bananas, but it does produce a nice banana flavor with minimal clove if you ferment favoring the esters.
Wyeast says "The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate".
Since you're going for a high gravity brew, I would lean toward underpitching vs. warmer temps so you don't get too much fusel alcohol production.
Sounds good. Post up that recipe.
Obviously not as controlled as using actual bananas, but it does produce a nice banana flavor with minimal clove if you ferment favoring the esters.
Wyeast says "The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate".
Since you're going for a high gravity brew, I would lean toward underpitching vs. warmer temps so you don't get too much fusel alcohol production.
Sounds good. Post up that recipe.
