Fat_Bastard
Well-Known Member
I recently brewed a hefe using wlp300 for the first time,2liter starter,fermented at 71 degrees trying to get some banana flavor and aroma.
It finished at 1.010 and I kegged it after 8 days.I get little to no banana or clove, just fairly neutral flavor but the sulfur odor is bad.I have tried purging back through the liquid side with co2 several times to no avail.it's been almost 3 weeks in the keg and the odor is still there.
whats the secret to using this yeast?besides the sulfur, i'm disappointed with lack of any banana or clove from it.
It finished at 1.010 and I kegged it after 8 days.I get little to no banana or clove, just fairly neutral flavor but the sulfur odor is bad.I have tried purging back through the liquid side with co2 several times to no avail.it's been almost 3 weeks in the keg and the odor is still there.
whats the secret to using this yeast?besides the sulfur, i'm disappointed with lack of any banana or clove from it.