ThinkinDavid
Well-Known Member
The last couple batches I brewed that were lightly hopped have had a noticeable banana flavor to them. I figure this is an ester caused by the yeast and the only information I can find about it suggests the production of these esters is likely related to high temperature during fermentation. I can understand with my frivolous processes in the past how this could be the case, but I have made a new set up in my basement which should provide much better temperature control. However, there are a couple of factors which make me think that maybe I just willy-nilly do things to my beer in fear for their health, which just ends up hurting them:
- I moved the beer from the basement to the main floor after a week in the bottle because I was afraid it was actually too cool down there for them to condition. On the high side I dont think it would get more then mid 80s in here.
- My concern is based off a premature sample I had last night. To be fair they need at least another three days in the bottles before they should be ready to drink.
I am going to put them back down in the basement and let them condition fully. Im hoping that banana flavor goes down, but in case it doesnt Im wondering if anyone has any helpful advice regarding those damned esters, or a source or two on them.
- I moved the beer from the basement to the main floor after a week in the bottle because I was afraid it was actually too cool down there for them to condition. On the high side I dont think it would get more then mid 80s in here.
- My concern is based off a premature sample I had last night. To be fair they need at least another three days in the bottles before they should be ready to drink.
I am going to put them back down in the basement and let them condition fully. Im hoping that banana flavor goes down, but in case it doesnt Im wondering if anyone has any helpful advice regarding those damned esters, or a source or two on them.