BegginerBrewer

Recipes 

Hey guys,
Is this normal? I've just had a llok at my fermenter and i was greeted by the smell of bannanas when i opened the lid. What caused this and is it something to worry about? Also there is a few white floaty bits, dont think its an infection although there was these white bits on the top of my other brew and it was ok. Please help me!

Richabt

Recipes 

Depending in what your brewing, that aroma could be perfectly normal. Some yeast strains give off a banana/clove aroma (german, Belgian, hefeweisen etc)
I wouldn't sweat it.

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On Deck:
Primary: Hefe
On Tap: Backporch IPA, Rosemary Pale Ale

BegginerBrewer

Recipes 

naa, its a irish stout buddy.

bigbeergeek

Recipes 

You could be fermenting things a little warm -- don't sweat it. Let the yeast do their job. Fermenting beer can smell like all kinds of nasty.

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"Good people drink good beer." -HST

BegginerBrewer

Recipes 

Ok cheers, its running around 21-23 degrees celcius.

beerman0001

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What yeast are you using?

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Fermenting.
On tap: World wide lager, Czech pils, Dunkel, Maibock, DFH 90, Centennial ipa, Chimay red, Citra ipa
Waiting on a tap. Chimay white, Dfh 60, Pliny the elder, Dopelbock, Vienna Lager.
Lagering:
On Deck: .
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

RM-MN

Recipes 

I'd say that 21 C. is a bit warm and 23 C. definitely is but given time the yeast can clean up a lot of off flavors that are thrown off at these temperatures. I prefer my beer to ferment around 17 C.