What kind are people seeing this recipe needs to bottle carb?
i'm going to guess that this was posted after a long day of drinking...
What kind are people seeing this recipe needs to bottle carb?
i'm going to guess that this was posted after a long day of drinking...
Ok, so I did 1 week primary and 3 weeks secondary. After 3 days in the keg it seems carbed up, BUT...
Honestly it is pretty gross at this point. Pretty sweet, and not much banana flavor.
Does it get better with age?
I'm not sure if this has been mentioned before as I didn't read all 17 pages, but has anyone tried zesting the banana peel to get the banana flavor? I don't know if this works the same as orange peel zest does but thought it might be worth a try. And should take up a lot less space in the fermenters.
the peel really doesn't have flavor in it
So, did you ever brew this? If so, how did it turn out? EdResurrecting this zombie - I think I'm going to brew it this week fo r****s & giggles. If it turns out well, my GF should love it!
And I agree with a recent poster, that I will keep this at or below 1.070. Bigger is not always better.
So, did you ever brew this? If so, how did it turn out? Ed
instead of punching down, i gently swirl the carboy/fermenter to get some beer to splash over it and/or mix it up a bit. i do this mostly so i don't have to open up the vessel and promote oxidation. but yeah, need to do something to ensure that the stuff floating on top gets fermented and doesn't mold.Made a 1gal trial version. Y'all punching down the banana up top every few days?
instead of punching down, i gently swirl the carboy/fermenter to get some beer to splash over it and/or mix it up a bit. i do this mostly so i don't have to open up the vessel and promote oxidation. but yeah, need to do something to ensure that the stuff floating on top gets fermented and doesn't mold.
I just bottled my first batch of Banana Rum Ale in mid December. After a couple weeks and transporting the first few bottles 18 hours south I opened a couple of bottles to share with family at Christmas. I was very impressed. The recipe is a hybrid of sorts and you are at liberty to experiment with it. 6lbs of Vienna Liquid Malt (Northern Brewer), 2 oz hallertau Hops (boil), 1 oz tettinager (finish), 1 tsp Irish moss, 1 pkg Safbrew BE-256 yeast, 5 tsp of Ghostx, in wert I added 600 ml of Rum (use your favorite I used Jersey Lady) w 5 Tahiti vanilla beans. Starting SG was 1.044 after 5 days it measured 1.01. I peeled then mashed 12 average bananas made about 3lbs 20z of banana mash I figured 1 crushed Camden tablet per pound of banana mash with 1 cup of water. Blended the banana mash covered and put in refrigerator for 24 hours. Added the Banana mix, stirred and began the wait. After two weeks I measured the beer at 1.008 SG and decided add another 12 bananas and a 8 oz of rum. 4 weeks later the SG measured 1.004. I used a collender to remove the banana chunks. I figured it was time to bottle yielding 48 bottles. When I make this again I will use a stronger Ale Malt.Does OP or anyone have the complete recipe? I would greatly appreciate it! I've gone through the complete thread, and I'm very eager to try to brew this beer! I want make sure the timing is correct.
hola!
i don't understand what you mean by bitterness of a banana - do you mean from the peel? or very green bananas?Interesting ideas about banana beer, I like to make a beer with only the bitterness of the banana and that the bitterness is on the palate. It possible?
you don't need to sterilize the fruit. in the recipe and process description (first post of this thread), there is no mention of sterilization. between the freezing and the alcohol in the already-fermented beer the bananas are being added to, you should be fine without breaking out the haz mat suit required to deal with those chemicalsHave you tried using chlorine dioxide to sterilize the fruit? No, sodium hypochlorite.
The idea is to repeat so so the sensation that a green banana leaves and then have a beer
Enter your email address to join: