Great to know! Thank you.
+1. I used orange peel and coriander in a recent Saison. It’s still carbonating but my sneak taste was very promising. I definitely noticed the orange.
As far a clove and banana in a hefe: I’ve read there is a correlation between glucose and the banana esters Hefeweizen yeast produce. I’ve read the phenolic clove contribution comes from low temp ferulic acid rest.
The Herrmann Verfahren mash technique can increase glucose and ferulic acid. …but it’s all for nothing without the yeast. So I don’t think it can be substituted.
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.
was listening to something about that today, and i had heard it before - but glucose aka dextrose - if you added dextrose to the beer wouldnt that increase banana esters?
My Vanilla Cream Ale is a much requested homebrew by wife and relatives. 3 oz pure vanilla at kegging time. Yum.
I definitely want the banana in the hefe as wifey really enjoys. I’ll admit last batch wasn’t as much banana as I would have preferred so I added a bottle of the banana flavoring (Brewing Gods… please forgive me).
What is the assertive suggestion for a Banana Hefe (without adding banana flavoring)?
Glucose. To get the banana ester(s) you need glucose. The Herrmann method is about converting maltose to glucose, thereby increasing banana esters. Basically, You mash half of the grain in steps, then go back to your original mash-in temp, and mash the other half. The maltase created by the first half supposedly helps convert the maltose in the second half into glucose. … or just mash normally and add glucose at the end of the boil if you aren’t bound by the Reinheitsgebot.
Yeast. The yeast selection is important. Some say underpitch and ferment at the high end of the temp range to emphasize more banana. Caution: Too warm (or too cold) fermentation will cause the phenols and esters to be out of balance and may create off-flavors. You should aim for clove and banana vs one or the other IMO.
I think the temperature range is the most important factor when using hefe yeast. My efforts yield more banana and less clove than I want, probably because the beer ferments in the higher portion of the range, mid-60’s instead of lower 60’s.
Several times I have mashed to include a ferulic acid rest and I don’t think it made as much difference as the fermentation temperature.
Go here Episode 197 – Golden Clams | Experimental Brewing and go to 1:07:30
Listen to Episode 197 – Golden Clams | Experimental Brewing at 1:07:30
As Denny suggested I goto Episode 197 – Golden Clams | Experimental Brewing
However, I click the Download and nothing happens.