Banana Split: Iconic Wheat Dry Yeast (11g)

Banana Split: Iconic Wheat Dry Yeast

Banana Split is a specialist Saccharomyces cerevisiae strain that brings the soul of Bavarian brewing to the dry yeast format. This strain is celebrated for its traditional “POF+” (Phenolic Off-Flavour positive) character, which delivers the unmistakable clove-like aromatics that define the Hefeweizen style. By carefully managing fermentation temperature, brewers can lean into the yeast’s namesake—producing lush, ripe banana esters—or aim for a more balanced, spicy profile. With a medium attenuation that leaves a pleasant residual sweetness and high glycerol production, Banana Split ensures the full-bodied, silky texture expected of premium wheat beers. Its low flocculation is a deliberate feature, maintaining a stable, beautiful cloudiness in the glass. Whether crafting a traditional Weissbier, a Dunkelweizen, or a modern fruited wheat ale, this yeast provides the authentic ester profile and mouthfeel required for a world-class finish.

Key Benefits

• Iconic Aromatic Profile: Produces a high concentration of isoamyl acetate (banana) and 4-vinyl guaiacol (clove).
• Tunable Character: Higher temperatures (22°C+) drive banana notes, while lower temperatures (18°C) favour clove spiciness.
• Superior Mouthfeel: High glycerol production contributes to a rich, velvety, and creamy palate.
• Authentic Haze: Low flocculation ensures the characteristic “Hefe” (yeast) cloudiness remains in suspension.
• Versatile Performance: Excellent for all traditional German wheat styles and experimental fruit-wheat hybrids.

Applications

• Brewing: The primary choice for Hefeweizen, Kristallweizen, Dunkelweizen, and Weizenbocks. Also effective for American Wheat beers or “Smoothie” sours where a banana-ester backbone is desired.
• Cider Making: Can be used to create unique “spiced” or “tropical” ciders with a naturally cloudy appearance and subtle clove notes.
• Distilling: Suitable for grain washes (specifically wheat-heavy mashes) intended for spirits where a heavy ester and phenol influence is desired post-distillation.
• Winemaking: Not typically used for grape wines, but useful for speciality fruit wines (e.g., banana or pear wines).

Typical Usage

• Pitch Rate: 50–100g per hectolitre (hl) of wort.
• Ester Control: Pitch at 18°C and allow to rise to 20°C–22°C for a classic balanced profile. Ferment at 23°C+ for “Banana Bomb” results.
• Note on Fermentation: This strain can be quite vigorous; ensure at least 30% headspace in the fermenter or use a blow-off arm.
• Instruction: Sprinkle directly onto the wort surface. Rehydration is optional but not required for “Generation 0”.

Technical Data / Properties

• Strain: Saccharomyces cerevisiae
• Fermentation Temperature: 18°C – 24°C
• Attenuation: 74% – 80%
• Flocculation: Low
• ABV Tolerance: 10%
• STA1 / Diastaticus: Negative
• POF (Phenolic Off-Flavour): Positive
• Ingredients: Yeast (98.8%–99.2%), Emulsifier E491.

Storage and Handling

• Storage: Store in cool, dry conditions (5°C to 15°C). Keep away from direct light.
• Shelf Life: 3 years from the date of production if the vacuum seal is maintained.
• Handling: Once opened, reseal the foil pack immediately. Store in a refrigerator (0°C to 10°C) and use as soon as possible to maintain viability and prevent contamination.

Summary

Banana Split is the ultimate tool for brewers seeking the quintessential Bavarian wheat beer experience. By offering a predictable and tunable ester-to-phenol ratio alongside a luxurious mouthfeel, it enables the production of authentic, “cloud-standard” Weissbiers that satisfy the most traditional palates.