Last weekend I brewed what I am calling an english bitter, exept I used Pacman that I had bottle harvested.
I have used this yeast before, but it was in a stout, so I didn't get a great sense of the yeast flavor. Today when I racked to secondary I took a sample. I was shocked at the esters! Its like drinking banana bread. I have never had it this bad, and I thought that this yeast wouldn't produce many esters. The thing that really surprises me is that I also fermented this beer a little cooler than I normally would, I was down to 60 F rather than my normal 65.
So my question is, has anyone used this yeast, and did you have a similar problem, or what am I missing here? I was also wondering if I can expect the banana flavor to tame at all during secondary, my only experience with high esters was in a wheat, I skipped the secondary and was happy to have the esters.
I did this primarily to grow up a cake that I will pitch a Russian Imperial on today, so I'm not terribly heartbroken that the beer wasn't a certain way. But I would still prefer the beer to be a little more malty if I can get it that way.
I have used this yeast before, but it was in a stout, so I didn't get a great sense of the yeast flavor. Today when I racked to secondary I took a sample. I was shocked at the esters! Its like drinking banana bread. I have never had it this bad, and I thought that this yeast wouldn't produce many esters. The thing that really surprises me is that I also fermented this beer a little cooler than I normally would, I was down to 60 F rather than my normal 65.
So my question is, has anyone used this yeast, and did you have a similar problem, or what am I missing here? I was also wondering if I can expect the banana flavor to tame at all during secondary, my only experience with high esters was in a wheat, I skipped the secondary and was happy to have the esters.
I did this primarily to grow up a cake that I will pitch a Russian Imperial on today, so I'm not terribly heartbroken that the beer wasn't a certain way. But I would still prefer the beer to be a little more malty if I can get it that way.