DragonTail wrote:
[color=blue]
> I've made a few batches of wheat beer that all turned out excellent.
> They all had a bananna "flavor".
> I didn't add any flavoring. It is because of the particular strain of
> yeast used. They acutally had bananna and clove "flavor" and other
> "fruity" aromas. It'is possible that the pub added a bananna flavor,[/color]
[color=blue][color=green]
>> I forgot to mention that it was Banana flavoured wheat beer.
>> That's the recipe I'm looking for.[/color][/color]

I've been making all my beers with this trappist yeast that makes it
kinda banana flavored. The thing is, Nobody has ever notices it without me
mentioning it, then seemingly can't forget it. I found this in one of the
recipes BYO posted in an article:

"German Hefe yeasts can be used but the brewer should keep the temperature
at the bottom end of the yeast's range to reduce the production of banana
and clove esters."

So, apparently if you can get a yeast that typicaly produces esters to
ferment at warm temperatures you'll have a higher ester bouqet in the
finished product, and these guys were recommending White Labs WLP320
(american hefeweizen) yeast for their wheat beer recipe. I haven't noticed
any clove esters with my brew, always that subtle banana flavor; I do
usually brew at very low temperatures considering it's ales I'm making.
I've been using WLP500; It was a specialty yeast strain so may be hard
finding it. The whole recipe for your wheat beer can be found on BYO in
"10 great recipes".
Hope that helps,
-gcitagh


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