Bananas

I just transferred my NB Honey Weizen kit to the secondary, and when I checked my gravity I gave it a little taste. There is a VERY strong odor and taste of bananas, but my fermentation temp has been fairly consistent right around 65-68.

I thought banana taste was a result of higher temps? Or, will this mellow in the secondary/bottles? Is this consistent with what a wheat beer normally does?

FYI: my yeast is Wyeast 1010.

it is probably your yeast, it will mellow

Give it some time and see what happens, I have found that most of the "problems" with my beers fade during aging.

I bottled a hefe 10 days ago that smelt of nothing but bananas. On Sunday I opened one up to try and the banana smell has faded quite a bit. I was a bit worried at first. RDWHAHB.

That's what I figured. Thanks, gentlemen.

I see you found the site! Listen to these guys, they know their stuff!

Speaking of bananas...

Do you guys really dislike those notes? I know, ultimately it's "insert your name"'s brew, but I had a hefe the other day that had a rather strong banana flavour and I rather enjoyed it.

German-style Hefe Weizens are my favorites...

German Hefe's have a banana note in the nose I rather enjoy them, I like a good Banana Clove Hefe.

Cheers

If it doesn't have a banana nose and clove flavour, I am extremely disappointed.

Bingo to the last two posters. Hefeweizen is made for bananas and cloves. In fact, I'm going to go stick a clove in a banana and eat it right now...

i like mine with subtle banana notes, a little more clove, and a nice spiciness

I always ferment my hefeweizens at 60F, they come out very balanced. Also make sure to pitch lots of yeast, if they have to work too hard they will produce excessive esters.