I'm a huge fan of a hefeweizen or a dunkelweizen in a hot summer day, but with some commercial brews I feel like the ester taste/aroma seems to dominate the spicy phenolic component by the end of the glass. The level of banana in Franziskaner or Paulaner are plenty for my tastes.
I hear some of these weizen yeasts can easily produce a "banana bomb". First and foremost, I want to avoid that. What should I do? Also I brew this beer, what can I "tweak" to slightly reduce the concentration of esters with respect to the concentration of phenols?
I hear some of these weizen yeasts can easily produce a "banana bomb". First and foremost, I want to avoid that. What should I do? Also I brew this beer, what can I "tweak" to slightly reduce the concentration of esters with respect to the concentration of phenols?