kurds_2408
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- Dec 19, 2013
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I know this is the second clone question I've started recently but putting the previous experiment on the back burner while I focus on one I've worked on longer care more about.
I've been working on a clone for Epic Day DIPA from Eddyline brewery for about 6 month now. I think I've just about nailed it. Tasted mine side by side with the real thing last night and getting close. Other than needing to bump up my Carapils the only thing I think is wrong is yeast. The original as hint of banana flavor and a scent of banana that grows in strength as it warms up. My beer has just a slight hint of orange/citrus, both taste and smell, but no banana. My orange isn't strong and I got info from the head brewer so I know I'm using the correct hops. Hoping a yeast change will be all I need to get the banana as the stronger flavor. I am using us-05 and fermented at 68 degrees and bumping up after 5 days. I know 05 can release some esters at higher temps, have not tried it though, and from what I've read I don't know that it is right. So hoping one of you more experienced recipes builders could help me pick a new yeast that would give that flavor? Or tell me if I'm completely wrong and need to change something else?
I can post the recipe if needed but was hoping to save it to post in the recipe database once I get it nailed.
I've been working on a clone for Epic Day DIPA from Eddyline brewery for about 6 month now. I think I've just about nailed it. Tasted mine side by side with the real thing last night and getting close. Other than needing to bump up my Carapils the only thing I think is wrong is yeast. The original as hint of banana flavor and a scent of banana that grows in strength as it warms up. My beer has just a slight hint of orange/citrus, both taste and smell, but no banana. My orange isn't strong and I got info from the head brewer so I know I'm using the correct hops. Hoping a yeast change will be all I need to get the banana as the stronger flavor. I am using us-05 and fermented at 68 degrees and bumping up after 5 days. I know 05 can release some esters at higher temps, have not tried it though, and from what I've read I don't know that it is right. So hoping one of you more experienced recipes builders could help me pick a new yeast that would give that flavor? Or tell me if I'm completely wrong and need to change something else?
I can post the recipe if needed but was hoping to save it to post in the recipe database once I get it nailed.