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Great Tip!

I've definitely heard that the bavarian Weizen yeasts (the pure ones, some sold are a blend) will produce more bannana at the higher end of the temps and more clove with a restrained bannana flavor at lower temps.

I cranked my fermentation temps up on my first weizen (and first beer ever) using an immersion heater and I ended up with TONS of bannana but also lots of phenolics that I really didn't like.

I didn't really know how pitching rate would affect the flavors, so another great technique to keep in my back pocket.


Adam

Thank you guys for all the info <!-- s:-) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:-) -->

The alarm was false: belgians have started finally yesterday evening, pitched them immediately and today the whole bucket is buzzing like theres no tomorrow <!-- s:-) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:-) -->

Thats great news! I was worried. Let us know how it turns out.