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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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pola0502ds
Joined: 14 Mar 2011 Posts: 290 Location: poland, Ohio
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Link Posted: Wed May 30, 2012 6:31 pm Post subject: |
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Have you personally had luck with getting any really really strong banana flavors? That is what i was looking for when I brewed a similar recipe and i couldn't achieve that. I tried to ferment at higher temps around 70 but I just get a hint of banana. I read that under pitching brings the banana flavor out too. Any advice?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed May 30, 2012 6:41 pm Post subject: |
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I don't think you can get really strong banana flavours out of WY3068 yeast (or any other yeast for that matter). It's more about balance.
As mentioned above, Jamil Z. gives some good advice on fermentation temperature for Wyeast 3068 from his Brewing Classic Styles book which I follow: Ferment at 62F.
What this does is remove a lot of the esters and other flavour bi-products you'll normally get when fermenting at ale temps which in turn helps to not mask the clove/banana.
But to get strong banana flavours you just can't get it IMHO. Even Wyeast themselves say that this yeast strain produces a "beautiful and delicate balance of banana esters and clove phenolics". Key word being delicate.
Kal
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Last edited by kal on Sat Apr 25, 2015 1:34 pm; edited 1 time in total
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OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
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Link Posted: Thu Oct 10, 2013 2:39 am Post subject: |
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Not contradict anything, but I was able to get a really strong banana flavor and aroma using an equal ratio combinaton of White Labs WLP 300 Hefeweizen Ale and White Labs WLP 320 American Hefeweizen, fermented at 62 degrees.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
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Link Posted: Thu Oct 10, 2013 1:34 pm Post subject: |
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It wasn't by design, but necessity! My local brew shop had 3 vials of the WLP 300 when I first went in, but when I went back to get more, they didn't have any more. They only had WLP 320. Reading the characteristics of both, and talking with them, they have been in the business for about 30 years so I trusted them, I went with the 320. I did 3 vials of each because that is how my brain works. So far, so good!
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Thu Oct 10, 2013 1:48 pm Post subject: |
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I followed the advice of Jamil on my batch using wyeast 3068. Though I didn't use this recipe exactly, I did end up with a beautiful weisebier that recently took first place in a German styles-only competition.
You really want to heed the warning! I had 11 gallons in a15 gallon fermenter... It blew off well over another gallon! And since I did an open fermentation, that naturally ended up all over my Chamber.
Oh also, it is really best to under pitch. In that 11 gallon batch I pitched only one smack pack. No starter, just the pack. That yeast is a monster!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Thu Oct 10, 2013 1:52 pm Post subject: |
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Should turn out fine as you said.
I've never used either but WLP300 is supposed to be similar or identical to WY3068 (both are "famous German yeast used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.").
WLP320 is supposed to produce less banana and clove notes.
I suppose if you're short on WLP300 and don't have time to make a starter, WLP320 would make a lot of sense.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
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Link Posted: Fri Oct 11, 2013 2:21 am Post subject: |
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I also tried my new Spiedel fermenter as it would hold the entire batch in one container for fewer variables. I tried something new for me also. I never moved or did any transfers of the wort once in the fermenter. I pitched the yeast into this as it was in the chamber, and then when it was time to clarify i just left it all in the same fermenter and crash chilled. I was worried that it wouldnt be clean enough, but it came out like crystal. I am excited about it once it gets carbonated. Will let you know.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dlemyre
Joined: 31 Mar 2014 Posts: 25 Location: Bécancour, Québec
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Link Posted: Tue May 20, 2014 11:10 pm Post subject: |
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I've done this recipe this week end.
It's currently fermenting right now, but I'm wondering when it will be ready to drink?
Should I wait a month or two like the lagers?
thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dlemyre
Joined: 31 Mar 2014 Posts: 25 Location: Bécancour, Québec
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Link Posted: Wed May 21, 2014 12:04 am Post subject: |
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ok, thanks for the information, it's really appreciated.
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OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
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Link Posted: Wed May 21, 2014 12:49 am Post subject: |
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When I did mine, it took about a month including fermentation to carbonation. It did get drunk fast but it improved a bit over the second month. Friends loved it!
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dlemyre
Joined: 31 Mar 2014 Posts: 25 Location: Bécancour, Québec
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Link Posted: Wed May 21, 2014 12:59 am Post subject: |
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then it should be ready for summer time!
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busted knuckle
Joined: 28 Feb 2011 Posts: 27 Location: Denver, CO
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Link Posted: Wed May 13, 2015 4:06 pm Post subject: |
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I made this a few week ago. Simple and delicious. I have a Kal clone, no stuck mash, no rice hulls.
Other Notes:
I built a 3068 starter and it overflowed out of the flask. I ferment in a sanke keg with a brewers hardware conversion kit. This yeast blew out of the sanke keg. I had a ton of slurry in my jug of star san.
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Viper
Joined: 22 Mar 2015 Posts: 5
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Link Posted: Thu Jul 02, 2015 8:56 pm Post subject: |
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How would I make this a honey Weiss?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Topdollar
Joined: 20 Aug 2015 Posts: 65
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Link Posted: Mon Mar 14, 2016 1:12 am Post subject: |
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10 days in the fermenter for me. Blow off was crazy...made a 3 gallon starter from two smack packs...put 5.5 gallons in each 7 gallon conical and still had quite the show. Fermented at 62 like suggested...had very strong sulfur odour which has all dissipated now. Gravity dropped like a stone from 1.045 (might be higher than that...used a refractometer for the first time and got variable readings) to 1.015 measured today. Can definitely taste the wheat and it has an almost...delicate lemon flavor for me. Not getting banana but maybe after carbonation?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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