Originally Posted by southfieldbrewer
Wyeast 1056 American ale yeast. I added 44 oz. of canned pumpkin and 2#of 6 row malt. Other than that I followed the recipe and instruction included in the kit. It is fermenting around 70* now but started off around 76*. 72* is the upper end of the temp. range for this yeast. Hopefully it turns out fine.
At above 70 degrees, that yeast strain does get sort of estery (fruity), but not as bad as some.
That would explain the banana aroma if it actually did get to 76 degrees, as most of the esters are formed in the first 24-48 hours of fermentation.