Like all new home brewers, I have met with some difficulties with my first beers. Enemy number for me one has been banana esters (smell and taste) due to too high of a fermentation temp or lack of oxy- duh know for sure but I did them all wrong.
So brew number 7, I got my act together and got the temperatures in line (pitch and ferment at an average of 64-66 within the parameters of the yeast). I made a NW Hefe that was looking like it was going to be fantastic! At bottling (2 week ferment) it tasted and smelled perfect. I even opened one bottled a week early and it was looking like it was going to be awesome!
Now two weeks later I opened a bottle and that that goddamn banana scent is back, really? What the hell could I have done... Am I cursed with banana scented beer?
OK... I understand that banana scent is OK with a Hefe but it appeared from out of the blue... And at this point I loath it!
BTW- Used drops to prime, Wyeast 2565, oxygen for 1.30 min, steady temp, low head space, clean clean clean...
Help!
So brew number 7, I got my act together and got the temperatures in line (pitch and ferment at an average of 64-66 within the parameters of the yeast). I made a NW Hefe that was looking like it was going to be fantastic! At bottling (2 week ferment) it tasted and smelled perfect. I even opened one bottled a week early and it was looking like it was going to be awesome!
Now two weeks later I opened a bottle and that that goddamn banana scent is back, really? What the hell could I have done... Am I cursed with banana scented beer?
OK... I understand that banana scent is OK with a Hefe but it appeared from out of the blue... And at this point I loath it!
BTW- Used drops to prime, Wyeast 2565, oxygen for 1.30 min, steady temp, low head space, clean clean clean...
Help!