Goingforsound
Well-Known Member
It's not smelling like bananas at all, not tasting either
My fermentation was done between 70-72 it was probably tow low
My fermentation was done between 70-72 it was probably tow low
OK, been lurking the Banana beer threads for a while now and I have some thoughts and want to hear from the peop's that brewed this...
I get why we're using the WLP300...Low pitch rate and high ferm temps with that yeast will give banana esters:rockin:
...what I dont get is why we're using predominatly Wheat malt. I want to try a test batch on my 1 gallon system and I am thinking that the bready quality wouldn't come from wheat because my impression is that it is dry and slighly astringent when its end fermented.
What I am thinking of is swapping the base malt (wheat malt) with somthing like Maris Otter for a more nutty/baked good canvas on which to paint with Banana and omitting the Wheat malt altogether. I assume that the Bannana is comming from the yeast not the wheat (guessing). Your thoughts?
also...I think that this Banana note is exceptionally difficult to get in a beer that has aged for any length of time due to the volitility of the esters and the ability of the yeast to "clean up" those notes with aging. Im thinking younger is better (end ferment...secondary for 1-2 weeks and bottle..drink as soon as carbed 8-10 days)
Well's Banana Bread Beer is the only commercial version that I know of and they say on the label that they brew w/ bananas (I dont believe that adds much to the banana flavor regardless of where they use it, but makes it so they can sleep better calling it Banana beer) but it also says they add flavor. I think that if they thought they could get this flavor to stick around, with the resources they have as a commercial brewery, they would have done it. Therefore...I think adding a small amount of banana extract or spicing the secondary is not only legit, but maybe you have to. How 'bout it?
Cacaman said:I'm in the same shoes as Brewskii. Right now in the process of getting all the AG equipment needed (8-10 gallon pot for the most part), and getting ready to brew this.
I am also wondering if replacing the wheat with Maris Otter may add to the breadiness. I was also thinking of throwing in some victory malt, and even adding vanilla and/or walnut extract to the secondary.
Any thoughts? Brewskii?
It may be a little while before I start my pilot batch but i am thinking I should be brewing it in the next month or so.
I agree with the secondary spices, if you like walnuts i suppose the extract could be valid but I would be SUPER careful cause its my opinion that it's easy to overdo it. Besides, between the MO and the Victory you are thinking of it would be fairly nutty on it's own.
I have a tile project in the kitchen, pumpkin spice ale, and a cream ale that all need my immediate attention... I'll see if I can work something up on BS and post it in a new thread cause I think what we're talking about is really different than the OP.
Help........ I brewed this two weeks ago. I transferred to secondary today and measures a gravity of 1.030. Any suggestions?
zman said:I pitched batch no. 2 on #8 of bananas this time and it sparked another fermentation....
First I started cutting them up like you would for a bowl of cereal. I realized quickly that that is too much of a PITA so I cut them vertically and then into smaller pieces. Bananas are clean already AFAIK. Their skin protects them. I did spray some starsan on the knife and in the bowl that I used to collect them in. Dumped them into the sanitized carboy and racked onto them.How'd you do the bananas? Chunks, mashed-up ect? And what did you do to them B4 you racked to keep it clean
I know this thread has been dead for some time now...but on the outside chance someone were to see it...does anyone have any insight on what the head formation on this beer is like? Just wondering if there is any issues like there is with the peanut butter recipes with the oil...Not a lot of banana experience but they do see a little 'oily'
whis121surfing said:So it sounds like a lot of people have been trying to do this recipe for a while with a lot of notes on how to approach it but has anyone brewed and drank a batch that thinks they nailed it?
After reading all of these posts I have to go to Total Wine & Beer to search for a Banana Bread Beer to buy and then head to the LHBS for ingredients.
I would love to brew a batch that someone stands by as a great beer that hits its target as a Banana Bread Beer. Cheers to all that have posted so far.
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