Prost!

Recipes 

OK, brewed my first batch of Belgian Trippel last Sunday (3rd batch ever). Got a fast vigorous start and still getting a good amount of airlock action. I'm getting a distinctive banana smell from the top of the airlock in the primary. I've read that that can be a sign of a batch gone wrong. Is this true? Or is it just because there’s so much malt and sugar in this recipe? (liquid malt extract, DME, Belgian candy sugar, and hops--no grains) Also, a whiff of alcohol. Yeah buddy!

I'll taste it when I rack. That should be a good indication.

I'd appreciate any thoughts.

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"PROST!"


Kegged: Anglo-American IPA
Kegged: Columbus on the Horizon IPA
Bottled: Belgian Trippel
Bottled: Smoked Scotch Ale
Secondary: Honey Stout
Primary: Irlandés Rojo y Amarillo
Next: Nut Brown Ale

Darth Konvel

Recipes 

Sounds fine to me That's characteristic for this kind of beer.

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-LupusUmbrus
Up Next: ???

david_42

Recipes 

Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

casebrew

Recipes 

My read is that it's the yeast type.

Somebody here once said: "the smell is LEAVING your beer, not staying in it" RDWHHB

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

Beermaker

Recipes 

A distinct Belgian characteristic........Bananna esters. Completely normal. I have them with my Westmalle Dubble right now.

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Why yes, yes I am a metrosexual!

Check out my system pics @

www.cornelsbrewing.com (Needs updated)

On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA
Primary: XINGU Clone, Rye P.A.
2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter
Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel
Next up: Una Mas Cerveza, Pecan Pie

God Emporer BillyBrew

Recipes 

I just have to say nice song reference, even though it's a horrible song.

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Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

AHammer16

Recipes 

Only a few songs make me want to end it all and that is one of them.

__________________
"Thru the darkness of Future Past
the magician longs to see
one chants out between two worlds
Fire - walk with me."

Prost!

Recipes 

"And yoooooou light up my life" . . . click, click POW!

__________________
"PROST!"


Kegged: Anglo-American IPA
Kegged: Columbus on the Horizon IPA
Bottled: Belgian Trippel
Bottled: Smoked Scotch Ale
Secondary: Honey Stout
Primary: Irlandés Rojo y Amarillo
Next: Nut Brown Ale

Beer Snob

Recipes 

Doesn't sugar have a habit to produce those smells as well (if it was not normal for this beer)?

__________________
Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

Darth Konvel

Recipes 

Plain sugar is more notorious for cidery flavors. Bananas is usually associated more with yeast strains and fermentation temperatures.