Sun Sep 20, 2009 7:45 pm
I am choking down a dunkelweizen that fermented at around 85 and there is definitely such a thing as too much banana. I like a bit of phenols and esters in my weizens, but I will definitely ferment my next one below 70. Jamil's recipe called for 68.
Bottled: Dunkeweizen, Dark English Mild
Fermenting: Oatmeal Stout
Up next: Winter Spice Beer
