Smells like bananas

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ReverbDude

ReverbDude

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I've had a brew fermenting for a week now and it smells like bananas and not in a good way. It was fermented at 61 degrees using Nottingham American Ale yeast pitched when the wort was 68 degrees. Is this a sign of bad things to come.
 
I have never used Nottingham yeast but I have had banana flavors from fermenting Wyeast 1272 too warm. My guess would be you pitched it too warm. I have heard that Nottingham doesn't like warm temps but like I said, I have no personal experience with it.
 

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