Originally Posted by FLDanimal
One vial of White Labs Brett B Trois and One vial of Brett C. That was probably under pitching but I didnt know they needed a starter. It wasnt until after I pitched that I learned they have a lower cell count than the sach tubes. Would under pitching have anything to do with this? Had a couple people independently mention the banana aroma but IMO its more like the banana type aroma you would get in a belgian. Thanks for the reply.
Under-pitching by that much (even fresh it would take 33 tubes just to equal what is in a regular vial of brewer's yeast) could certainly cause elevated ester production. Never done it myself, but I'd guess giving it some time warm for the Brett to keep working might help things. Is it still yeasty? that could impact the flavor as well.