I am a beginning brewer and would like some advise on a Belgian Blond Ale I am currently fermenting. The recipe is from Jamil's Brewing Classic styles using White Labs Trappist (WLP 500), OG is 1.075. Pitched yeast at 64F and ramped up to current 68F fermentation temp.
The beer has been in the primary for one week. Checked gravity today which is at 1.013. Tasted of very fruity, banana bublegum - not so nice.
My question is what my next steps should be.....
How long should I continue to ferment?
Should I move to a secondary?
Should I ramp up my fermentation temp from current 68?
Will be banana fruit punch dissipate and what can i do to lessen this taste?
Any advise is much appreciated.