For some reason I am not getting the “banana notes” I would like in my Belgian. So…how about I make a banana tincture and adding that…?
1 Good idea yes no?
2 How does one make a banana tincture? Just soak bananas in vodka?
No! Ferment warmer?
+1
Banana tincture - chopped bananas in vodka for a week, strain through coffee filters. Put in freezer and strain again for more clarity.
But why?
I don’t think you’ll get the same flavor. Which yeast are you using and what is your recipe detail?
Belgians have a bubblegum character more than banana, maybe you can make a tincture of Bazooka Joe. Can you still get Bazooka Joe?
Actually I think bubblegum comes from banana and strawberry esters, in combination they come across as banana.
My experience has been that Wyeast 1214 makes a fair amount of banana ester. I tend not to use it for that reason but it might be worth trying next time. I would not modify your existing beer as you propose.
If the yeast is stressed - pitch size vs gravity, O2, temps - you will get some banana (more aroma than taste) even with “clean” belgian yeasts.
Ugh. Ferment some WLP500 way too warm…
Just be careful, fermenting warmer also increases solventy notes. WLP500 creates a very nice banana note. I have often thought it would sub nice for a hefewiezen strain.
All the commercial Belgy type beers I’ve bought and drank didn’t have much of banana or bubble gum character if at all. I have seen these flavors demonstrated proudly in homebrews.
I say don’t mess with the beer and try and “fix” it with some banana essence! Enjoy it for what it is. Rethink what you are trying to accomplish and start over.
I got my banana from starting cool (68) and letting it rise a degree a day once active fermentation started up to 76 where I kept it for another week when trying for a Duvel clone. Actually made an excellent tripel instead.
I also think this flavor is fugitive and will dissipate a great deal during conditioning. I can’t speak for those with “banana bombs” though- their experiences might be different.