Over carbonated keg

[Sandy Feet]

What yeast did you use?

300. It did have some banana forward. It is probably premature to make the comments I made, but we shall see. If this doesn't work, I might play with some rice hulls in the bag and make something dark with that yeast. I think I can give it some character going dark, and now knowing that efficiency will suck.

 

[Donoroto]

300. It did have some banana forward. It is probably premature to make the comments I made, but we shall see. If this doesn't work, I might play with some rice hulls in the bag and make something dark with that yeast. I think I can give it some character going dark, and now knowing that efficiency will suck.

Hm. I suspect your cold fermentation suppressed the esters you bought 300 to produce. Your bananas will not increase from here. Biab should use grain that’s almost dust to keep efficiency. And one or two ‘lift and lowers’ of the bag during mash can help.
But, it is beer.

 

[Sandy Feet]

I tasted it this morning. It actually is pretty good carbonated. It is very light though. Next time I will plan for the lower efficiency. I set the regulator high for this one. It works.

 

[Bigbre04]

Does anyone spund? A lager can be at terminal gravity and fully carb'd in 10-14 days, ales even faster. It faster than burst carbonation.

i do spund, it certainly helps, but i still have to add some extra carb on top. but the fermentations are consistently 10 days. you would not know that it was not lagered for a few weeks right off the tank.

@Donoroto is correct. the temp you ferement at directly dictates the ester prodution. if you wanted nanners you should have been at the high end of the temp range for your yeast. Assuming that your yeast isnt really one way or the other.

 

[Sandy Feet]

I got the clove I wanted off it. I didn't want a banana bomb. I think that is the one thing I did well with this beer.

 

[Mike at Bay]

Biab should use grain that’s almost dust to keep efficiency. And one or two ‘lift and lowers’ of the bag during mash can help.

Excellent insight. My last two (BIAB) beers I decided to only run through the mill once and ended with near 60% efficiency vs my almost 70% previously. I can certainly make it closer to dust. Also my mash temp maint got pretty good and I didn't have to pull the bag and reheat. A little up and down can't hurt.

 

[Brew Cat]

it probly went clear...fucking hefe

It took me awhile to keep my heffes from dropping out
My heffes would be good for a time then drop out
Doing the ferulic acid rest whas a game changer in that respect
The flavor and haze lasts so much longer
I use Munich Classic
But with my process I've even gotten descent results using WB-06 which people complain about
I crush the grain the same for all my beer .025
I don't feel that you need to stress the yeast
But you do need to step mash a Heffe for body IMO