Bavarian Hefe strain…getting technical

interesting article, no idea about the science or your question though

 

White Labs Yeast Vault has this strain available as stand alone, and also in the New Nordic Ale Blend. It produces Isoamyl Acitate aka Banana ester. Currently brewing a Hefe with Spelt instead of Wheat and fermenting with the New Nordic Ale Blend.

 

I have a 3 week old straight 40/60 Pils and wheat base that used 611 and a touch of Hallertau blanc to bitter to 20ibus. I get hardly any banana or clove. Started at 64F then ramped up to 78F, but maybe too late in fermentation cycle. What I do get is flavors I've never had in such high concentrations. It's like you made a hefe, extracted the banana and clove and quadrupled everything else. It taste great just foreign, like nondescript almost peachy/funky/earthy. It's not funky per se, but it's the best description I can give you. I'm bringing it to the brew club meeting Thursday and we will see what the BJCP guys have to say.

 

I picked up WLP611 and saw that Torulaspora d. was part of it and read that same article. I did not get banana and clove but I may have pitched too much and/or temp was off for the parameters that produce banana and clove.

 

Thanks for the feedback. I made a starter, so I may be pitching at too high of a rate. I'll pitch right now while it's at 74 and see how that works out. Pulled a gallon of wort and pitched the Lochristi Brett Blend from TYB 100%. I wonder what Brett would do with the esters produced by 611? If I'm not digging it on its own I may put into secondary with this Brett.