Is this a no-no? - Tiki Drinks and Food

MM manu man Member Central WA Joined: Jul 22, 2004 Posts: 3	MM manu man Posted posted on Fri, Jul 23, 2004 12:00 AM I'm in the process of creating a tiki beer. The yeast will make the bannana, vanilla, clove flavor. Use Wyeast Weihenstephen Weizen (3068) or White Labs Hef. IV (380). The higher the primary fermentation temperature, the more bannana flaver. Milk this! I used WL380, pumped in 3 gallons of pineapple for a 10 gallon batch in the primary (a conical ss fermentor) then racked to a secondary (glass) on top of 1) 2 pounds of freash mango, and 2) 2 fresh pineapples, and the fruit of 1 fresh coconut. I will let this condition for at least 2 weeks before kegging. The base recipie is a German Bavarian wheat...double decoction mash procedure. Yum! It's a lot of work, and expensive...but I think it's worth it.

I'm in the process of creating a tiki beer. The yeast will make the bannana, vanilla, clove flavor. Use Wyeast Weihenstephen Weizen (3068) or White Labs Hef. IV (380). The higher the primary fermentation temperature, the more bannana flaver. Milk this! I used WL380, pumped in 3 gallons of pineapple for a 10 gallon batch in the primary (a conical ss fermentor) then racked to a secondary (glass) on top of 1) 2 pounds of freash mango, and 2) 2 fresh pineapples, and the fruit of 1 fresh coconut. I will let this condition for at least 2 weeks before kegging. The base recipie is a German Bavarian wheat...double decoction mash procedure. Yum! It's a lot of work, and expensive...but I think it's worth it.

Post #103549 by manu man on Fri, Jul 23, 2004 12:00 AM