Hatesfury

Recipes 

So my first batch is in bottles. I popped the top on one last night to see how things are progressing... My stout REEKS of banana's, and tastes of it.... and i AM NOT a fan of banana's. Is there anything i can do to get rid of the banana?

Thanks in advance.

lumpher

Recipes 

what beer you trying for, what yeast, what ferment temp? nothing you can do to get rid of flavors, except wait

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

jeffmeh

Recipes 

Sounds like a hot fermentation given the yeast. Let us know the details, and we can likely help for the next batch. Unfortunately, there is probably little you can do for this one except wait to see if it dissipates.

pompeiisneaks

Recipes 

Higher fermentation temperatures create esters/fruity flavors if not wanted... (often really wanted in belgians or bavarian hefeweizens...) aging will mellow them, but try to ensure a cooler ferment next time.

__________________
~Phil
Fermenting: nada
Kegged: Aramis Pale Ale
Bottled: Nada
Drinking: All of the above :)

Hatesfury

Recipes 

Ya it's my first brew. Hopped LME kit. S04 yeast. It stayed at 75 the first 3-4 days even tho the room was 68-70 the whole time. Have to find somewhere cooler to sit the next batch.

Aging will mellow but not eliminate the banana.... that makes me very sad.

1Mainebrew

Recipes 

Invest in a wort chiller for your next batch, it will help get your temperatures down for the growth phase of the fermentation, which is when many of those esters are produced if yeast is pitched onto wort that is too hot. You can make one for like $50. Google it, its easy.