This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
thank you denny. i chose this yeast because it gives off heavy banana esters, i read. should i now refer to the beer as a weizen, simply because of the yeast choice? i'm still very new to this so i appreciate the help/knowledge.
also - is there a "wheat" yeast that gives off heavy banana esters?
A 2 cup yeast starter! While that may not be the cause of your problem, 2 cup starter is probably worse than worthless. Neve/Neva Parker of Wyeast (possibly White Labs) said at the 2012 NHC that 1 liter starters basically don't do anything (you trade off a little more yeast for yeast with less vitality). I suspect that a 2-cup starter actually decreases the amount of viable yeast from a pitchable smack pack and reduces the vitality of the surviving yeast.
first tschmidlin - i want to say thanks again for taking the time to help me.
our discrepancy may be this: i have "american wheat or rye beer" as the style. you have "weizen", correct? my guess is that i'm off on this - i was going for a banana wheat, but does my recipe reflect that of a weizen instead?
Yeast was Danstar Nottingham.
It's hard to believe that the water is really filtered. It must be really terrible before it is.
Carbon filtration does not remove minerals although it can remove mercury.
Here is a great resource for Denny and anyone else who might get lost in that plot:
It gives a brief synopsis of every chapter, and links for every name, place and plot twist, so you can figure it out.