Hefe falvours

[barrykaren2006]

Hi all want to reproduce the ehfe flavours you get from the like sof Paulanner , franziskaner with the dominant aromas .
I got whein stephanner yeast and split into 500ml starters using light malt extract
When brew day came i stepped up the starter into a larger mount by repitching in fresh wort to get enough for a five gallon batch . I checked the spent wort from the origianl starte . It matched the flavours you get from these beers ... was very excited i had made several attempts at hefe before using dry yeast and came up with flavours but nothing like those

Anyway made my batch , 55% wheat remainder pale and lager malt . The large starte was femerntin g about 2-3 days , when i pitched
Went off like a rocket , hadn't enough head space in the fermenter and had to leave the lid on loose when it got vogourous soem yeast overflowed

Any way its sitting and slowly fermenting away now for 6 days. I have taken a sample the last couple of dasy and its down to about 1.012-.1013 . However ther are none of the flavoirs that existed in the starter, its the same kinda of flavours as was with the original attempts with dry yeast............ aargggggggh. Is this something that developes towards the end of the ferment during yeast clean up or will they ever devlope ?? It will be a nice beer no doubt but not authentic to the style . I am really at a loss becsause the enviroment was still around the same temp 18-20
Anyone have any insight in to why the flavours would drop out of the yeast (and be replaced by others)? or if i am alittle bit premature on this, does these flavours develope later

[awalker]

Give it some time and see what becomes of it.

<personal opinon>
I prefer to give wheat beers quite a few weeks, if not a month (sometimes months) conditioning, until I like the flavours.
After even more time I find it gets better and better.
</personal opinion>

So give it some time and taste as you go and you should see the flavours develop.

[barrykaren2006]

Any suggestions ???

[flything]

According to Jamil Zainashef you want to ferment Hefe at 17c if you want the banana and clove flavours, not tried it myself (yet, it's on the to brew list).

[barrykaren2006]

Yeah i dont kno wi have heard ocnflicting comments on temp but generally the banana phenols occur at later temps . The temp i had was 18-20 and that was based on a stick on termomneter on the outside which would suggest it would be at least 2 0r 3 degrees warmer on the inside . Also the fact that the starters were all maintained at the same temp as the main batch with such differing results.
I left wyeast an email andthey suggested underpitching to get the flavour i want it will stress the yeast etc.I do remeber when doing the origianl startes from teh pack i was quite cumbersome and tried to smack the secon inner vit pack which resulted in some of our back kitchen getting a spray of yeasst which would suggest i underpitched the orignal, it multiplied to normal pitching levels but stressed itself in doing so .
Therefore maybe for the next batch rather than taking one of my split yeast bottles and starting it off with new wort , i will just put it a room temperatiure and bung it into the main wort