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Posted 34 days ago.
I want to say the Wyeast version might be more banana heavy, but that doesn't help you, and I'm not sure that's even accurate.
Low pitch rate and open fermentation at higher temp with the Weihenstphaner hefe strain should get you what you want. The only hefe I've tasted with those parameters was a banana bomb.
Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
That whole growth suppressed esters thing is based on scientific theory and lab experimentation, not real world brewing. The metabolic pathways for growth and esters diverge from the same initial path so doing one takes away from the other (or something to that effect). In a lab environment this can be measured.
In actual brewing practice, other things seem to be involved which make the opposite true. Go figure.
As Matt said, I think strain dependence may also be involved.
Posted 34 days ago.
Posted 34 days ago.
Its a beautiful thing.
Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
For what its worth, ive been sticking with it for pils and im really enjoying the beers.
Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
I'm spunding, and I can't (reliably) tell a difference between the spunded and non spunded batches. I also haven't tried to see which one goes bad first, but honestly, there is almost no air exposure for my beer post fermentation. I was working on that before the LODO stuff came out. Spund, close transfer, bottle with bottle filler after flushing the bottles with co2.
Posted 34 days ago.
Edited 34 days ago by Matt