I was not expecting banana flavors from this yeast. Based on what I read, I did expect, and in fact want, some ester profile. But from what I'd read, I expected more subtle fruit, maybe a bit tart, balanced with spice. There is a bit of spice in this beer, but it's in-your-face banana.
I pitched in the mid 60's, let it rise naturally into the upper 60's. When fermentation showed signs of slowing, I raised the temp into the very low 70's. I kept the temp there for about a week and then gently brought it back down to ambient. Like I said, I was hoping this temp schedule would give me an estery profile, just didn't expect banana.
So, is there anything I might be doing that produced banana over other ester flavors, or is that just what this yeast does?
As a side note, this attenuated like a beast, 94%.