OrvilleOrdinary
Well-Known Member
I've brewed 8 batches to date, and 7 of them have adopted a hint of a banana aroma. Assuming it was just the esters from the yeast, I've made it a point to use different yeast strains to see if I could avoid the banana, but to no avail. I thought it might be a result of fermenting at too high temperatures, so I always keep it a steady 68-72 degrees. But still, banana.
Where does this banana aroma (and flavor!) come from? How do I avoid it?
I guess it's better than cardboard or mediciney off flavors, but still...
Where does this banana aroma (and flavor!) come from? How do I avoid it?
I guess it's better than cardboard or mediciney off flavors, but still...