I did an all grain batch, 10# pale 2-row, 1# oatmeal, added less than a pound of honey in the boiler (hop adds were fairly typical - don't think the specifics have anything to do with my problem).
While drinkable, I can discern a fruity aroma that I have never experienced before and a hint of what I can only describe as a banana flavor.
I Used White Labs pitchable ale yeast (was well within the use-by date and had been properly refrigerated). Initially I thought the yeast didn't start. Turns out that it had but I didn't know it because the pail lid seal was leaking and the CO2 was getting out that way instead of through the airlock. Because I had assumed the yeast didn't start I had already procured another vial of yeast to re-pitch with. So about two days after the first pitch I opened up the pail to re-pitch, saw that I had a good head of foam, and I should have just put a new lid on but since I had the new yeast in my hot little hand I went ahead and pitched it in anyway.
I pitched the initial yeast when the wort was about 173 deg. F and it cooled down to about 60 deg. F which was average ambient temp. for the cold end of my basement in January in Michigan.
Does anybody have an idea of why I got the fruity characteristics in this batch and what I could do differently to prevent it?
Thanks!
While drinkable, I can discern a fruity aroma that I have never experienced before and a hint of what I can only describe as a banana flavor.
I Used White Labs pitchable ale yeast (was well within the use-by date and had been properly refrigerated). Initially I thought the yeast didn't start. Turns out that it had but I didn't know it because the pail lid seal was leaking and the CO2 was getting out that way instead of through the airlock. Because I had assumed the yeast didn't start I had already procured another vial of yeast to re-pitch with. So about two days after the first pitch I opened up the pail to re-pitch, saw that I had a good head of foam, and I should have just put a new lid on but since I had the new yeast in my hot little hand I went ahead and pitched it in anyway.
I pitched the initial yeast when the wort was about 173 deg. F and it cooled down to about 60 deg. F which was average ambient temp. for the cold end of my basement in January in Michigan.
Does anybody have an idea of why I got the fruity characteristics in this batch and what I could do differently to prevent it?
Thanks!