Yes, I'll do a diacetyl rest if you think that will help, but the banana is not diacetyl, assuming the thought is the rest will help with the ester aroma also?
I am curious if anyone else has experience with banana smells and this yeast? I pitched cold(about 47F), let it warm to 51F where it stated the rest of the time, not sure why I would have yielded the esters. Pitched with a gallon yeast starter into each, feel confident I aerated enough. Anyone have any ideas?