Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Hefeweizen VERY banana-y - Can I reduce esters?
Reply
 
LinkBack Thread Tools
Old 04-03-2010, 02:42 AM   #1
shawnduthie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Cape Town
Posts: 24
Liked 1 Times on 1 Posts
Likes Given: 2

Default Hefeweizen VERY banana-y - Can I reduce esters?

Hello,

First-time poster and long-time reader!

I just brewed my first ever hefeweizen last week and fermentation has completed. I tasted it 3 days after pitching the yeast and then again yesterday. The first taste was extremely banana-y and yesterday was also still very banana-y (though not as much as the first taste). I am a big fan of hefeweiss and I know it is supposed to have a banana taste, but at the moment it is a bit overpowering.

From what I have read, it is an abundance of esters, which is caused by either underpitching (I pitched a full vial of White Labs WLP 300 in 4 gallons) or by under aeration during pitching (which may have been the case as my CFC was not running the wort though as quickly as I would have liked).

My question is: how can I reduce this banana flavour? Would it help to leave it in the primary for another week? Should I transfer to a secondary for a few weeks?

Any ideas/thoughts would be appreciated!!

__________________
shawnduthie is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 03:15 AM   #2
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 38 Times on 37 Posts

Default

Ferment cooler next time.

__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 03:22 AM   #3
Gregscsu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: St. Paul
Posts: 448
Liked 12 Times on 11 Posts

Default

The Banana flavor should mellow a little bit with time, but not a lot.

Anyways for future reference when fermenting hefe's --->

Ferment cooler to increase clove flavor.
Ferment warmer to increase the Banana flavor.

Temperature has a much larger effect on the phenol and ester production then underpitching or under aerating would.

__________________
Gregscsu is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 03:36 AM   #4
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

If it were my beer I would just brew another batch, ferment at lower temps, and add (slightly) more bittering hops THEN blend the two.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 04:05 AM   #5
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default

What temperature have you been fermenting at?

A rule of thumb for weizens is that the sum of the temperature that the yeast was pitched at and the fermentation temperature should be 30C (Ray Daniels, Designing Great Beers). I've also heard from Jamil that you want to ferment at 62F. That means pitch at 56F. I haven't tried it myself, but I've only heard good things.

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 04:20 AM   #6
shawnduthie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Cape Town
Posts: 24
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I am fermenting at around 22C. I live in a small Korean apartment and the temperature hovers from 20C at night to 24C during the day. What would be the best way to lower the fermentation temperature?

__________________
shawnduthie is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 08:58 AM   #7
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

You could place the fermenter in a larger container add some water and frozen water bottles to keep the temp down.



Where are you in Korea?

I was in Daegu in January for a couple of weeks.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 03:09 PM   #8
02fx4dude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Wisconsin
Posts: 95
Liked 7 Times on 6 Posts
Likes Given: 6

Default

I like hefe but not a fan of strong banana flavor so I've used WLP380 yeast for all my hefeweizen batches. Mine ferments at 68*F for two weeks, then 65*F for one week. Very happy with the results. The 380 is diffferent that it keeps the clove flavor but with minimal banana, or at least that's the description from White Labs.

HTH

__________________
02fx4dude is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 03:27 PM   #9
02fx4dude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Wisconsin
Posts: 95
Liked 7 Times on 6 Posts
Likes Given: 6

Default

Uh oh, the dreaded double post...

__________________

Last edited by 02fx4dude; 04-03-2010 at 03:33 PM.
02fx4dude is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 07:24 PM   #10
maztec
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Posts: 423
Liked 4 Times on 4 Posts

Default

I had someone recommend the following to me, but I have never tried it or heard of anyone actually doing it... If your beer has too many esters, the recommendation was to keg it, pump up the CO2, for a few days, then let it bleed off, and repeat this four or five times and it'll stripe a good share of the esters out.

To me it sounded like a good way to ruin a brew, but that was the recommendation when I had a brew come out tasting like bananas.

__________________
maztec is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Banana Esters Hopmunky Beginners Beer Brewing Forum 21 04-27-2010 05:07 PM
WLP320 more banana esters than anticipated marubozo Fermentation & Yeast 9 09-23-2009 01:26 PM
friggen banana esters cheschire Beginners Beer Brewing Forum 15 07-10-2009 03:46 PM
banana esters in a weizen question polamalu43 Beginners Beer Brewing Forum 13 03-11-2008 07:36 PM
WLP400 and banana esters adx Recipes/Ingredients 2 08-17-2007 03:01 AM