Thanks for posting a complete start-finish. There seems to be a trend of incomplete recipes where we are the beginning part but never the end result. Thanks again for the hard work Clawhammer team!
SafAle T-58, at high temps. Used that yeast on one of my first brews. At that time I had no ferm chamber, used ice baths to control temp and got a heat wave that week. Couldn't get it below 24° C. It was done fermenting after 48hs, and had a strong banana aroma and flavor.
9:10 lost it when Tommy went to cut the hops bag and ended up holding on to the part he was cutting off and the hops just made a loud SMACK onto the table
Lol, I'm so glad I'm not the only one to try and make a Banana bread beer. The state at bottling was aweful and I nearly dumped it all. I have been trying one bottle a month, over the past 4 months and it's still not great, but getting better. I did dump most of it, at this stage, but I think I may now leave it till mid next year.
The more wlp300 is stressed the more banana notes that'll come through. Only pitch one pack, don't aerate and ferment at the top end of its tolerable temperature scale. I use it for hefeweizen all the time, it's a fantastic strain. I don't go for too much banana as I want a little bit of balance between the banana esters and clove like phenols so I usually pitch one pack into well aerated wort and ferment at 17.5C
Higher fermentation temp should impart more banana esters. Also, bananas have a ton of sugar, maybe try adding them into a secondary so you get more flavor and less booze? Also everything I've seen on using any kind of nut is basically crush them, bake them, let them sit out on paper bags over night to soak up the oils, then repeat baking and resting like 3 times to get all the oils out. You also may try adding some Crystal malt to the recipe to increase head retention. Thanks for posting your beers, good and bad. You guys are awesome. I was recently in Asheville for my brother's bachelor party and now I'm kicking myself for not realizing you guys are there lol.
Awesome vid. Could've probably cooked the bananas into the brown sugar in a seperate pot and add them later , did so for a banana wine and it came out pretty great . You'll probably get more banana flavor for a beer than I did for the wine, due to my longer fermentation period it had an apple taste to it .
You should build a grain basket with a solid bottom and no feet, so it can be lowered completely to contact the bottom of the pot and perform a decoction without moving grain around. Just pump out the wort. A laser-cut strainer basket with a solid bottom seems like the next step in high-end BIAB systems.
I've used light Munich as a base with a Belgian yeast that gave off banana type esters that came out really good each time I've made it. 1 packet of dry yeast into about a 1.060 og to give a little stress to the yeast and increase the esters fermented around 70. Another yeast I've just tried once as an experiment and the beer is just now kegged is aurland kveik. I didn't add any fruits or anything in to any of these batches. Same Belgian yeast in my pumpkin ale using pumpkin spice came out like a spiced banana bread
Love the videos, keep 'em coming. My humble suggestion would be to aerate properly, add yeast nutrient and then underpitch. Most brewing literature states that underpitching/stressing yeasts like this can lead to higher ester production, and in the case of a Hefeweizen yeast that can possibly lead to more isoamyl acetate. Either way, interesting experiment. Cheers!
Love your vids looking into purchasing your system just need CBA to sign and get retro. Now I want to make a banana bread beer but Mr idea was use a Vienna Lager style as a base since it’s biscuity flavour wise and was thinking honey covered pecans but in a dehydrator to take any oils out of the nuts.
Always happy to see experimentation that challenges homebrewing dogma. Even if it doesn’t turn out as you’d hoped, at least you tried it for yourself. Also, the whole time I was watching all I could think was, “if Dennis from It’s Always Sunny and Sam Calagione had a baby...”.
I was just preparing for a recipe with bananas myself. Was thinking about a Chocolate Banana Hefeweizen. The chocolate malt cold mashed and secondary fermentation adding the bananas fermented with Wyeast Weihenstephan. Now that I saw this video, Im thinking to leave out the bananas. Thanks guys :D
I would assume you could brew with bananas similar to how you would make a pumpkin ale: either add the bananas to the mash or to the boil (I've done both ways, in 2 different batches, with pumpkin and I prefer it in the mash), or both to increase flavor
Adding a fructose source at the beginning of fermentation will cause the yeast to eat the fructose first, instead of the maltose. Try adding it later into the fermentation
I'm going to give this a try omitting the brown sugar and whole nuts. I'll go extract flavoring. Mash high. And for giggles I'll add whole bananas pureed in at primary and secondary like I do on my milkshakes.
Good call on the Hef yeast! I always get a banana flavor using hefeweizen yeast and I'm surprised you guys didn't get any banana in the finished beer. I've never done a Decoction Mash but I feel like you would get a lot of tannins from doing something like that which wouldn't be desirable... I would also swap the brown sugar for maybe cinnamon and/or dry hop cinnamon sticks and vanilla. Banana flavor I feel would be hard to get unless maybe you add a banana flavored liquor to the end of fermentation. Fun thing about homebrewing is the possibilities are endless and if the finished beer isn't great at least we didn't break the bank by trying something unique or unconventional. Great video! Cheers!
The reason you don't extract lots of tannins when you decoct is because of the pH of the mash (the low pH limits tannin extraction). Try to find a traditional German/Munich/Vienna lager (they still use decoction mashes) and you will not find them to be mouth puckering at all!
My family has been making banana brew for generations. You need to feed the bananas to your llamas first, the llamas digestive system increases the enzymatic process and makes the natural sugars convert to Carmel.
I would add the bananas to the secondary and add the toasted nuts to the mash. I would probably change the yeast to an English yeast to accentuate the malt. I would rather the banana flavor come from bananas not esters. Great video!!
The oils in the walnuts or any nut will kill the head retention. You would have to add more carapils or carafoam in the grain bill to add head retention.
have always wanted to try making a banana nut. what would you guys think of just adding walnut extract and ripe banana to secondary? and aerate for more carbonation?
We had a microbrewery here in chicago put some Portillo's chocolate cake into a stout beer. i think they called it dog house or something like that but it mostly added sugar maybe you could experiment with cakes wouldnt be a bad idea
T58 at high temps will give you banana flavor. Toast pecans place in jar soak in hot vodka let sit 5 days put in freezer remove oily layer that forms on top then add flavored vodka to beer before bottling
Thanks guys. I want to do a decoction next week for a Hefe Wiezen. So what was the temp of the mash when when you returned the boiled mash please? Cheers .
Use a calculator online and just calculate your temps according to your volumes, wouldn't just try and copy their numbers. There you go: rechneronline.de/chemie-rechner/mix-temperatures.ph
I've brewed with bananas twice. its very challenging. bananas ferment to have some really aggressive off flavors that smell like sharpie marker and chemical solvent. If you really want banana flavor just use an extract.
Not a pro by any means, but i have heard of a lot of banana taste can be pulled from using a belgian yeast and fermenting at a much higher than normal range (above 75 degrees).
And Saisons if fermented in its cool range produce a lot of banana too, I know that because I messed up a Saison by trying to ferment it too low, as hotter you go when fermenting, the more spices you get but on the cool side is full yeasty banana
Where is the banana in all this? You can take it out and make beer from the ingredients that remained. The whole idea is to make the yeast feed on the sugars in the banana to make alcohol. This didn’t help at all.
I love Well's Banana Bread beer and tried to make something similar using bananas in the mash and in the secondary. It was really, really bad. Sadly dumped out most of it. I will probably avoid making banana anything for now on.
Banana beer is a hard one to pull off. I think you guys need much more banana than what you used. Im sure the oil from the nuts, and from the banana killed the head. My banana beer came out ok, but like you guys, I wasnt impressed and havent tried it since. Biggest problem I had was the pulp, could not get it to seperate, and the finished beer had chunks of banana pulp floating around in it, yum!
I'd probably do an extract for walnut flavor. I almost did the same as you guys, using natural peanut butter, trying to get as much oil out as I could and it was a bit of a nasty mess, but the beer turned out alright. It def had a loss in head retention from all the oil from the peanuts. I'd also suggest trying Jarrylo hops. On the Basic Brewing podcast they used them in a hop sampler and got lots of banana flavor, so that combined with the hefe yeast might create great banana flavors without the need to add actual banana. You can try what dono did to get more banana flavor in his hefe with open fermentation th-cam.com/video/CWCoFnDdkYs/w-d-xo.html
I think if you really want the banana flavor to come through you have to make a banana wine and mix it in with the beer. Otherwise it’s going to be overpowered by the other ingredients.
Yeah if you used a saison yeast instead of the hefeweizen yeast you would have gotten more banana flavors Edit: I've always had really good banana flavors from my previous saisons even without bananas, so my thought is that the saison yeasts like french and Belgian will help supercharge the flavors of the bananas
@@6u66akush oh our room temp is around 55-60, anything above 70 is hot as fuck in the house, we have a heat pad but it's occupied by some seedlings 🇨🇦🍻
eaglebrewery.co.uk/beers/banana-bread/ you should try this if you ever get chance... Might be tricky though because it's British but they've nailed the flavour
This was terrible. It was doomed from the beginning. At least though, now people watching this know what not to do. And, it has inspired me to try a real banana bread beer.
Not neeeaaaarly enough banana to pick up the character it seems like you’re looking for. Might’ve helped to purée them and add after the initial fermentation as well, once you were happy with your base beer (6 months in a keg waiting for it to taste passable is gonna burn out whatever initial banana flavor you may have had). Yeast health is a concern too considering the lack of aeration and pretty solid amount of brown sugar that you used. Poor yeast health could explain the boozeyness
Tasted awful at first and took two months to be ok. No thanks. I have been wanting to do a banana beer but there really are little to no recipes out there.
Just wanted to say I love your videos and I appreciate the fact that you try weird stuff and aren't afraid to post beers that might not work out.
Thanks for posting a complete start-finish. There seems to be a trend of incomplete recipes where we are the beginning part but never the end result. Thanks again for the hard work Clawhammer team!
Really liked the celsius conversions in the beginning. Would appreciate a lot if you guys continued to display the temps also in celsius. Cheers
Same👍
Do it your self boiiii
@@John_Lemon23 Every other second?! It's just so much easier for them to do it, and then the thousands of us, don't have to do it!
Seeing that you guys have posted another homebrew recipe video always makes my day!
This brewing team has a super baked quality to it.
SafAle T-58, at high temps.
Used that yeast on one of my first brews. At that time I had no ferm chamber, used ice baths to control temp and got a heat wave that week. Couldn't get it below 24° C. It was done fermenting after 48hs, and had a strong banana aroma and flavor.
9:10 lost it when Tommy went to cut the hops bag and ended up holding on to the part he was cutting off and the hops just made a loud SMACK onto the table
He's perpetually baked 😂
Very happy to see you guys shit on the beer you made. It makes me trust that you actually like the others you brew when you say you do
We try our best to not edit out mistakes and also to call out the beers that suck.
Very hones and beautiful experiment it was. Keep doing it, we gonna keep watching
Lol, I'm so glad I'm not the only one to try and make a Banana bread beer. The state at bottling was aweful and I nearly dumped it all. I have been trying one bottle a month, over the past 4 months and it's still not great, but getting better. I did dump most of it, at this stage, but I think I may now leave it till mid next year.
Very entertaining, you guys are naturals, born entertainers. Thanks
There’s no sinning in brewing, new stuff is always fun even if it doesn’t turn out. Great video
Then you got compost accelerant
Or you vaporize and condense it on a little wood…
The more wlp300 is stressed the more banana notes that'll come through. Only pitch one pack, don't aerate and ferment at the top end of its tolerable temperature scale. I use it for hefeweizen all the time, it's a fantastic strain. I don't go for too much banana as I want a little bit of balance between the banana esters and clove like phenols so I usually pitch one pack into well aerated wort and ferment at 17.5C
Higher fermentation temp should impart more banana esters. Also, bananas have a ton of sugar, maybe try adding them into a secondary so you get more flavor and less booze?
Also everything I've seen on using any kind of nut is basically crush them, bake them, let them sit out on paper bags over night to soak up the oils, then repeat baking and resting like 3 times to get all the oils out. You also may try adding some Crystal malt to the recipe to increase head retention.
Thanks for posting your beers, good and bad. You guys are awesome. I was recently in Asheville for my brother's bachelor party and now I'm kicking myself for not realizing you guys are there lol.
Awesome vid.
Could've probably cooked the bananas into the brown sugar in a seperate pot and add them later , did so for a banana wine and it came out pretty great . You'll probably get more banana flavor for a beer than I did for the wine, due to my longer fermentation period it had an apple taste to it .
the editing in this video is gold
You should build a grain basket with a solid bottom and no feet, so it can be lowered completely to contact the bottom of the pot and perform a decoction without moving grain around. Just pump out the wort. A laser-cut strainer basket with a solid bottom seems like the next step in high-end BIAB systems.
The editing on these videos is great
I've used light Munich as a base with a Belgian yeast that gave off banana type esters that came out really good each time I've made it. 1 packet of dry yeast into about a 1.060 og to give a little stress to the yeast and increase the esters fermented around 70. Another yeast I've just tried once as an experiment and the beer is just now kegged is aurland kveik. I didn't add any fruits or anything in to any of these batches. Same Belgian yeast in my pumpkin ale using pumpkin spice came out like a spiced banana bread
Love the videos, keep 'em coming. My humble suggestion would be to aerate properly, add yeast nutrient and then underpitch. Most brewing literature states that underpitching/stressing yeasts like this can lead to higher ester production, and in the case of a Hefeweizen yeast that can possibly lead to more isoamyl acetate. Either way, interesting experiment. Cheers!
Interesting experiment guys. Great entertainment too. Tommy's a character.
Love your vids looking into purchasing your system just need CBA to sign and get retro. Now I want to make a banana bread beer but Mr idea was use a Vienna Lager style as a base since it’s biscuity flavour wise and was thinking honey covered pecans but in a dehydrator to take any oils out of the nuts.
Always happy to see experimentation that challenges homebrewing dogma. Even if it doesn’t turn out as you’d hoped, at least you tried it for yourself. Also, the whole time I was watching all I could think was, “if Dennis from It’s Always Sunny and Sam Calagione had a baby...”.
I was just preparing for a recipe with bananas myself. Was thinking about a Chocolate Banana Hefeweizen. The chocolate malt cold mashed and secondary fermentation adding the bananas fermented with Wyeast Weihenstephan. Now that I saw this video, Im thinking to leave out the bananas. Thanks guys :D
I'm very curious how this beer would turn out on a nitro tap. 🧐🤔
I would assume you could brew with bananas similar to how you would make a pumpkin ale: either add the bananas to the mash or to the boil (I've done both ways, in 2 different batches, with pumpkin and I prefer it in the mash), or both to increase flavor
If Zoolander and Rocky made a beer tutorial.
Adding a fructose source at the beginning of fermentation will cause the yeast to eat the fructose first, instead of the maltose. Try adding it later into the fermentation
Is this an issue just because the yeast are less healthy/the conditions are less optimal for them the longer the fermentation goes on?
lmao, loved the video, keep it up guys!
Try so jarillo hops they are also supposed to give off a banana aroma.
As for the nuts can roast them at low temp in oven then put in brown paper bag to soak up oils...repeat two or three times
I'm going to give this a try omitting the brown sugar and whole nuts. I'll go extract flavoring. Mash high. And for giggles I'll add whole bananas pureed in at primary and secondary like I do on my milkshakes.
Good call on the Hef yeast! I always get a banana flavor using hefeweizen yeast and I'm surprised you guys didn't get any banana in the finished beer. I've never done a Decoction Mash but I feel like you would get a lot of tannins from doing something like that which wouldn't be desirable... I would also swap the brown sugar for maybe cinnamon and/or dry hop cinnamon sticks and vanilla. Banana flavor I feel would be hard to get unless maybe you add a banana flavored liquor to the end of fermentation. Fun thing about homebrewing is the possibilities are endless and if the finished beer isn't great at least we didn't break the bank by trying something unique or unconventional. Great video! Cheers!
The reason you don't extract lots of tannins when you decoct is because of the pH of the mash (the low pH limits tannin extraction). Try to find a traditional German/Munich/Vienna lager (they still use decoction mashes) and you will not find them to be mouth puckering at all!
My family has been making banana brew for generations. You need to feed the bananas to your llamas first, the llamas digestive system increases the enzymatic process and makes the natural sugars convert to Carmel.
I would add the bananas to the secondary and add the toasted nuts to the mash. I would probably change the yeast to an English yeast to accentuate the malt. I would rather the banana flavor come from bananas not esters. Great video!!
The oils in the walnuts or any nut will kill the head retention. You would have to add more carapils or carafoam in the grain bill to add head retention.
86 Bananas and use WLP550 for yeast and nut extract toward the end of primary fermentation.
have always wanted to try making a banana nut. what would you guys think of just adding walnut extract and ripe banana to secondary? and aerate for more carbonation?
We had a microbrewery here in chicago put some Portillo's chocolate cake into a stout beer. i think they called it dog house or something like that but it mostly added sugar maybe you could experiment with cakes wouldnt be a bad idea
T58 at high temps will give you banana flavor. Toast pecans place in jar soak in hot vodka let sit 5 days put in freezer remove oily layer that forms on top then add flavored vodka to beer before bottling
Love it, keep it real boys
Давно ждал новых роликов!!!!!
What type of crystal malt did you use? 40 or 60?
Thanks guys. I want to do a decoction next week for a Hefe Wiezen. So what was the temp of the mash when when you returned the boiled mash please? Cheers .
Use a calculator online and just calculate your temps according to your volumes, wouldn't just try and copy their numbers.
There you go:
rechneronline.de/chemie-rechner/mix-temperatures.ph
when you removed the hop block did you notice the space it was covering to be very clean? Would indicate what made it into the beer?
If you add the bananas late in fermentation that should improve the strength of the taste
Where in Asheville are y'all located?
This tall dude is hammered in every video? :D
That editing 😂🤣🤣
What aboot using actual banana bread dried crumbs?
You can just add the bananas like that? Would it make more sense to rack it on top of them in a secondary?
Not sure. But they def didn't do anything good for this beer...
What a massive shame, I love banana beer. would you add more banana for more of a taste or maybe find a different route to adding the flavour?
Confetti cake. Cup cakes with the icing!!!
Are your recipes based on US gallons (6 pints per gallon)? I'd assume you are, but am watching from UK (8 pints per gallon).
I've brewed with bananas twice. its very challenging. bananas ferment to have some really aggressive off flavors that smell like sharpie marker and chemical solvent. If you really want banana flavor just use an extract.
Not a pro by any means, but i have heard of a lot of banana taste can be pulled from using a belgian yeast and fermenting at a much higher than normal range (above 75 degrees).
Tommy is the man. More vids with @TommyGunz!
I feel like Belgian dubbels are sorta brown and have hints of banana... Might be a different place to start with the recipe
And Saisons if fermented in its cool range produce a lot of banana too, I know that because I messed up a Saison by trying to ferment it too low, as hotter you go when fermenting, the more spices you get but on the cool side is full yeasty banana
and the foam came in another glass?
i would of put the nuts in the mash and let the grain bed catch on to the oils in sparge
I've always been curious what kind of camera do you film with?
Gh5 and and G7 cameras. Lumix G lenses. 4k, brah.
Where is the banana in all this?
You can take it out and make beer from the ingredients that remained.
The whole idea is to make the yeast feed on the sugars in the banana to make alcohol.
This didn’t help at all.
Would love to see emmett attempt an allagash white clone
Can someone finally post the Double citra IPA recipe please on the clawhammers website.
Ha... Didn't know we hadn't posted it. Just put this on the todo list.
You should use peanut butter.. just straight peanut butter. Other option is probably powdered peanut butter.
I feel high now
There's a specific banana flavor ester if i remember correctly
Duck Norris Isoamyl Acetate if I’m not mistaken.
We can feel the banana with wb06 fermentis at 20 21 celsius xp
@@Casusof for wheat beers?
@@AppleiReviewer yeah that's the one!
@@ducknorris9715 yup , but isoamyl acetate work with no wheat too
I love Well's Banana Bread beer and tried to make something similar using bananas in the mash and in the secondary. It was really, really bad. Sadly dumped out most of it. I will probably avoid making banana anything for now on.
If I'm aiming for a fore-flavour that's a bit weird I tend to treat it like a dry hop, so maybe banana puree for 72 hours and crash it out
Why is the beer not foaming?
Probably because of the oils added by the walnuts....which we won't use again.
Walnut's oil kill the form, bubble has gone.... 🤣..good experiment.
Banana beer is a hard one to pull off. I think you guys need much more banana than what you used. Im sure the oil from the nuts, and from the banana killed the head. My banana beer came out ok, but like you guys, I wasnt impressed and havent tried it since. Biggest problem I had was the pulp, could not get it to seperate, and the finished beer had chunks of banana pulp floating around in it, yum!
Best way to get rid of this is to use multiple layers of muslin bags or cheese cloth. It has worked perfectly for me.
Is he always high?
Kyle - always looks like he's high at 9am since he probably just woke up 5 mins earlier. Tommy - yes.
Are they BOTH high?!
Weißen?
Chuck a real banana bread in the boil!!!🤘🏻🤘🏻 you gotta risk it to get the biscuit!!!
you ca make anything beer... ANYTHING...
Those bananas look gnar gnar, but I bet they did the job.
I'd probably do an extract for walnut flavor. I almost did the same as you guys, using natural peanut butter, trying to get as much oil out as I could and it was a bit of a nasty mess, but the beer turned out alright. It def had a loss in head retention from all the oil from the peanuts. I'd also suggest trying Jarrylo hops. On the Basic Brewing podcast they used them in a hop sampler and got lots of banana flavor, so that combined with the hefe yeast might create great banana flavors without the need to add actual banana. You can try what dono did to get more banana flavor in his hefe with open fermentation th-cam.com/video/CWCoFnDdkYs/w-d-xo.html
Eles são casados na vida real... O mais alto é o passivo.... 😅
I think if you really want the banana flavor to come through you have to make a banana wine and mix it in with the beer. Otherwise it’s going to be overpowered by the other ingredients.
Where is the carbonation??? :O
You're telling me a banana, nut in this beer?
Next up make garlic bread beer!
Guys, if you want subs outside the US, than pls ad metric.
Can you make a weed beer?
Where's that dwarf Emmit at?
Yeah if you used a saison yeast instead of the hefeweizen yeast you would have gotten more banana flavors
Edit: I've always had really good banana flavors from my previous saisons even without bananas, so my thought is that the saison yeasts like french and Belgian will help supercharge the flavors of the bananas
@@6u66akush really, I've NEVER tasted banana with hefe, only saison
@@6u66akush oh our room temp is around 55-60, anything above 70 is hot as fuck in the house, we have a heat pad but it's occupied by some seedlings
🇨🇦🍻
Make a big wheat banana
Might try extracts Instead of actual bananas or walnuts.
eaglebrewery.co.uk/beers/banana-bread/ you should try this if you ever get chance... Might be tricky though because it's British but they've nailed the flavour
Just brew a Sahti and you’ll get the same result!
This was terrible. It was doomed from the beginning. At least though, now people watching this know what not to do. And, it has inspired me to try a real banana bread beer.
Все круто, но ничего непонял по ингридиетам, хотя-бы ингредиенты с переводом на русский язык ,вообще бы круто было!
So stoned
Please add banana 😢
Not neeeaaaarly enough banana to pick up the character it seems like you’re looking for. Might’ve helped to purée them and add after the initial fermentation as well, once you were happy with your base beer (6 months in a keg waiting for it to taste passable is gonna burn out whatever initial banana flavor you may have had). Yeast health is a concern too considering the lack of aeration and pretty solid amount of brown sugar that you used. Poor yeast health could explain the boozeyness
How does this dude look like both a 20 and a 40 year old?
Tasted awful at first and took two months to be ok. No thanks. I have been wanting to do a banana beer but there really are little to no recipes out there.
Where's the hot chick? Not looking for to confused dudes.