Brewed a slight modification of the New World yesterday. This is my 3rd time around, and I'm experimenting with the fermentation profile (keeping O2 levels and pitch rate constant):
1st attempt - Followed recipe, pitched at 65F, free rise to 76F in 24hrs, then external heat to 82F, hold until FG. This resulted in too much solvent/hot alcohol character, but also the heavy carmelized/burnt banana flavor reminiscent of the real thing.
2nd attempt - Pitched at 65F, held at 65F for 4 days, slowly increased over 1 week to 75F, hold until FG. This resulted in no solvent/hot alcohol character, but the beer was muted and somewhat lifeless. Some phenolics but little in the way of esters.
Current attempt - Pitched at 65F, free rise to 72F in about 18 hours. Hold at 72F for 48hrs, then increase to 78F over 5 days. Here, I'm hoping to split the difference and get the best of both worlds - the right ester/phenolic character without the solventy notes.