Originally Posted by billl
I guess I'm an outlier then. I don't package anything that doesn't taste like flat beer. Some of the flavors will be muted without carbonation and chilling, but it should be the same basic profile. If you were going for a strong banana flavor, you should expect to taste and smell some of that pre-carb.
Ester production in a hefe is quite temperature sensitive. What temp was this fermented at?
First four hours it was about 70 ambient, then it was 62 degrees ambient for the next eight, probably warmer in the wort since it was VERY active. I then submerged both carboys in ice baths for about four days, and monitored the ice bath temp at anywhere from 60-65, aiming for 62. After that I set at 65 in a chest fridge for the remainder (up to day 10), after which it has set at 72 ambient. I plan to bottle on Friday (day 13).
I kept the temps low to mute the banana and tend more towards a balance of banana/clove, and went both WLP300 in one batch and WYeast3068 in the other. It could be that the esters are there but I'm not honed enough to taste them on a flat, warm batch. One thing I noted was that it was VERY drinkable, so although I didn't detect much great flavor, there was no off flavor either. Not sure exactly what that means.
In any case, I didn't detect clove, banana, or off flavors, so....mystery?
Edit: It's worth noting that for the first four days, my entire house REEKED of banana. It was very intense, and I could smell the banana in the bubbles if I put my nose to the carboy at gas release.