Using malted barley (primarily as the source of enzymes, my friend, there are plenty of alternatives [think about koji-kin, other molds, commercially sold enzymes] as I did not fell asleep in my biochemistry subjects), is not the only way to make beer. Beers are commonly made from grain and starchy foods surely fruits and other non-toxic carbohydrate sources can be made into beer, and as I have told earlier, malted barley is not the only source of amylaze and other enzymes to yield more fermentables. Kindly review the technical differences between beer, wine, or sherry and while you're at it the different approaches to converting starches into sugar. I wouldn't spend time discussing this topic any further, you can simply review the fundamentals. But as promised to jeffrey, I will post my recipe for making banana sherry wine.
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Originally Posted by modenacart
I am not sure what you mean I am 50% wrong and you are 5% wrong. I would like to see your numbers on that. I said that what you were saying is not completely true.
Of course yeast strain is one of your most important decisions. You can have wort that is exactly the same but use different yeast and have completely different beer. The easiest way to get a banana flavor in your beer is to just choose a yeast strain that has that characteristic and ferment above 75 F but no more than 80F or you will get too many fusel alcohols and it might taste bad and make your head hurt.
I am not sure what all your harping about the sugar and starch composition of bananas is about. Do you plan on making beer from bananas only? That wouldn't make much sense at all. You would still use malted barley for the bulk of the fermentables. People don't usually make beer from a fruit only. You would make a light lager and use bananas as flavoring. When people make pumpkin beer, blueberry beer, raspberry beer or whatever, they don't normally use the fruit as the bulk of the fermentable, its mostly for flavoring. You could add the bananas to the mash and use rice hulls to help prevent a stuck sparge, or you could add the bananas to the fermenter. You can add the bananas to the primary fermenter if you want but if you do that without boiling the bananas, you can expect a bacterial infested beer that would be mostly likely undrinkable. The reason you would add to the secondary is because of the higher alcohol content in the secondary with respect to the primary. That helps to reduce the risk of infection, therefore you don't have to boil the bananas as long, which will help keep from reducing the banana flavor. You can add the bananas whenever you want and do whatever you want with them but that doesn't make it a good idea.
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