I have an ale I need to replenish. I have always made it with Abbaye yeast or the liquid equivalent. I liked lots of banana flavor. I have banana fatigue, so I would like to push the flavor toward whatever else there might be, like dark fruits. I don't want a super-clean ale. I do want some kind of esters.
I used to ferment at room temperature. I am inclined to go lower this time. Here, room temperature is 75. I got a lot of bananas in another ale with Abbaye at 63, so I am not confident that fermenting cooler with Abbaye will reduce the Carmen Miranda act.
The beer is simple. Nine pounds Maris Otter, 2 pounds 10L crystal, and Crystal and Nugget hops. I like the spiciness of the hops. It goes to about 1.012.
Is there a better yeast for this purpose?
I have some Kveik Lutra and US-05 lying round. From what I've read, they don't sound optimal.
I used to ferment at room temperature. I am inclined to go lower this time. Here, room temperature is 75. I got a lot of bananas in another ale with Abbaye at 63, so I am not confident that fermenting cooler with Abbaye will reduce the Carmen Miranda act.
The beer is simple. Nine pounds Maris Otter, 2 pounds 10L crystal, and Crystal and Nugget hops. I like the spiciness of the hops. It goes to about 1.012.
Is there a better yeast for this purpose?
I have some Kveik Lutra and US-05 lying round. From what I've read, they don't sound optimal.