I just ordered Bananza a week ago for distillery prototyping. I'm so pumped.
@DointheMost
3 жыл бұрын
Interesting! Hope it works well in that application!
@DanRegueira
3 жыл бұрын
@@DointheMost I'll have to try the sundew now that I know y'all hated Bananza, but I think the latter might come out better in a molasses rum ferment/distillation!
@mikebennett4506
3 жыл бұрын
I've used both in a mead transferring to secondary soon
@DointheMost
3 жыл бұрын
How are they tasting so far? And did you get any yeast stress out of them? These brews had a little trouble finishing - but they got there eventually.
@andrewburchill5212
3 жыл бұрын
I'm interested in your results too!
@mikebennett4506
3 жыл бұрын
@@DointheMost I transferred the sundew today it was just straight mesquite honey in primary it had an og of 1.13 and finished at 1.020 it has a tolerance of 12% but went to 14 it is fruity as can be, I will be checking the gravity on the buckwheat with bananza tomorrow
@NeonRazor7
3 жыл бұрын
Great video and so glad you did tests with these yeasts! I’ve been wanting to try them in mead
@DointheMost
3 жыл бұрын
I just pitched Sundew into another session mead. So good!
@NeonRazor7
3 жыл бұрын
I’d like to see a comparison of the bananza to a regular Hefeweizen yeast in a mead or braggot and maybe spice them to reinforce (or add) bright spice notes. See if you prefer the added spice or yeast phenols. Also sounds like the bananza might be more suited to an already funky lambic style
@DointheMost
3 жыл бұрын
I agree… I think mostly with this test shows is that Bananza in a session mead with no additional flavoring just doesn’t stand on its own. But like David said, it could be a great tool in a more complex brew.
@Hookahchefreviews
3 жыл бұрын
I have bananza yeast in the fridge right now for a milkshake ipa. I've talked to several people that have done both and said both were really nice. Big difference between beer and mead though so who knows what that does to the equation lol good review though!
@DointheMost
3 жыл бұрын
Yeah - I would really like to try this in a warm-fermented beer to see what it can do in something with a few more ingredients!
@Hookahchefreviews
3 жыл бұрын
@@DointheMost ill comment back once I brew the beer and let ya know
@e10hssanamai
3 жыл бұрын
I have some berry honey that might be good to go with Sundew. I might buy it, ferment a batch with it and a straight yeast like d47 or 71b, and compare the two,
@DointheMost
3 жыл бұрын
Those are the kind of tests I live for. Let us know how it goes if you try it!
@saddletramp1979
3 жыл бұрын
They arguing sundew or bananza, while the rest of us are just trying to get drunk.
@gregtheturner
3 жыл бұрын
I was wondering about those meads! I remember you posting about them a while ago. I'm definitely going to get the Sundew yeast and Sweeten way less! Thanks for the video!
@DointheMost
3 жыл бұрын
Thanks for watching! I have already pitched Sundew into another session mead 😁
@gregtheturner
3 жыл бұрын
@@DointheMost heck yeah! The more mead, the merrier!
@mkmead2006
3 жыл бұрын
I just did a Omega Sundew (strawberry kiwi mead, I am hoping to end up at 12% with 1.020 final gravity) its sitting at 1.035 right now and tastes fantastic and smells of strawberry kiwi.
@guthriesavagefriedman9975
3 жыл бұрын
Question: if I wanted something to finish off semi-sweet let's say 1.02 in terms gravity alone how low do you think I'd wanna go with the Sundew? As in, how much sweetness would you estimate it adds if it were gravity of water+sugar. I know it might vary depending on what you're brewing but you can just use the example of the mead you brewed with it. Thank you in advance!
@cheekysaver
3 жыл бұрын
It sounds like it would make a interesting beer. I wonder what it would be like as a IPA with some fruity hops now. Maybe with a bit of lactose and milk shake it up.
@DointheMost
3 жыл бұрын
Maybe some lemon drop or citra or even wai-iti hops!
@cheekysaver
3 жыл бұрын
@@DointheMost I have those.
@Vykk_Draygo
3 жыл бұрын
This is a cool idea... but I really love phenolic yeast, so I don't really want that deactivated. Drinking a Belgian Quad right now (Real Ale Black Quad). Love that hit of clove. Phenolic yeasts are great. Bananza maybe in a malty beer? A sweet stout, or a brown ale. Something slightly roasty, but sweet. Munich malt, chocolate malt, crystal 120l, and a pilsner base, to get that clean crispness, and to let the yeast and specialty malts shine. Maybe a touch of black patent for depth... Now I want to make a stout with Mangrove Jack's Belgian tripel yeast. Love that stuff so much. The (5lbs of) banana bochet is done fermenting. Just letting it sit before racking to secondary. Tastes pretty darn good, for a week old nearly 14% mead (over attenuated a bit, as is usual for M31).
@DointheMost
3 жыл бұрын
Ok. I could be into that brown ale concept with Bananza. Need to convince David to brew it now... Also that banana bochet has me for real jealous.
@Vykk_Draygo
3 жыл бұрын
@@DointheMost I wouldn't mind sending a 12.oz bottle's worth to your PO Box once it's finished. It's not overly sweet, at 1.012. Still in the realm of dessert-y for me, but I tend to prefer mead bone dry. I was shooting for 1.010 FG, but overshot the OG. Worked out OK, since the yeast tore through it anyhow. If I send a bottle, I'll include the recipe. Not being precious, just posting recipes on KZitem is a PITA. ;D
@andrewburchill5212
3 жыл бұрын
Apparently Omega suggests pitching the phenolic version of bananza WITH bananza at the same time. The ratio lets you fine tune the phenolics
@ZaklanaCeljadd
3 жыл бұрын
Bananza might need time to age out, just like banana meads that take literally a year or two.
@DointheMost
3 жыл бұрын
That’s possible but the base yeast, as I understand, is supposed to be for beers ready in 2-3 weeks. This did not achieve that. I’m happy to leave it in the keg for a while and find out. But it is pretty off-putting in a session mead.
@andrewburchill5212
3 жыл бұрын
@@DointheMost Maybe it works when the aroma is nestled in amongst a bouquet of hops or something? Yeah it's disappointing though!
@johno7617
3 жыл бұрын
Why would anyone want to take out the phenols?! “Belgian” yeasts are my favorite
@ffwast
3 жыл бұрын
Because they're the worst part of a Belgian beer
@johno7617
3 жыл бұрын
Phenolics are the best part of yeast. Why edit them out??!!
Пікірлер: 35