dkarnoscak
Member
Ok folks.. I have brewed many IPA's, Stouts, and Ales without issues of having a strong Banana smell coming from my primary carboy. This is the first batch of a wheat beer that I have ever brewed. I used the standard Midwest Kit for Honey Weizen recipe. Followed the recipe with perfecting temperature control during the brewing process. I pitched the White Labs WLP300 Hefeweizen Ale Yeast strain. Fermenting started like crazy right away. I kept the primary at a constant 68-72 degrees for the past 7 days. Not once did it get above 72. Today I noticed an extremely strong banana smell coming from the basement. After further investigation I realized the beer was giving off the banana smell. I started researching about it and read all about how beer that ferments too warm gives off too much Isoamyl acetate which causes this strong smell. Is this desired for a Wheat beer? Is it normal for a WLP300 to just cause this strong banana smell? Someone please set my mind at ease with this one. Thanks.