Wlp300 question.

[smitty8202]

I just kicked a keg of Bavarian Hefeweizen that I throughly enjoyed and want to make it again but this time I want to get more banana flavor out of the yeast. I fermented at a very steady 70 degrees for 14 days then kegged. Should I drop the fermentation temp a couple of degrees or raise it to get the banana flavor out.

 

[m00ps]

increase it a bit for more banana, not too much though. 70 is already on the hgiher end

also, if you are doing all-grian, try a ferulic acid rest to get more compounds that hefe yeasts turn into those signature flavors

 

[smitty8202]

increase it a bit for more banana, not too much though. 70 is already on the hgiher end

also, if you are doing all-grian, try a ferulic acid rest to get more compounds that hefe yeasts turn into those signature flavors

What's the process for that?

 

[m00ps]

mash at ~113 for 15min or so before going up yo your regular mash step