Beerswimmer wrote:In the past I made a rum using only brown sugar(plus some dead yeast for nutes and backset from previous batches) and the yeast was a hefeweizen yeast. It smelled like Juicy Fruit gum and tasted superb. Almost like a Wray and Nephew overproof rum. I'm now making heavier rum and it's not as fruity as I'd like. So I'm going to switch to some WLP300 I just bought. The banana smell and flavor from WLP300 has made some "banana bomb" hefe beers for me before that were great.
Has anyone done this? Will it give me the results I'm looking for, or did I just get lucky in the past?
Hay beer, That sounds great! Which hefeweizen was it. I know of 3. If I had my choice of bananas or Juicy Fruit im pickin the gum. Can you go into exactly what you did? Id love to hear about it. Sounds wonderful.