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Old 03-22-2012, 11:37 PM   #1
LakesideBrewing
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Default Wyeast 3711 is a Beast! However...

Has anyone ever noticed a slight to moderate banana aroma coming from the airlock while fermenting?

I brewed a Saison with an OG of 1.070 5 days ago. I pitched 2 smack packs of 3711, fermentation took right off and is still going strong. But the banana aroma is a little worrisome. Definitely not the nose I'm looking for in a Saison.

Thanks!
-Mike


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Old 03-22-2012, 11:40 PM   #2
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Oh yeah, the temp I have been fermenting this has been between 64-68 degrees.

-Mike


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Old 03-22-2012, 11:53 PM   #3
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It won't taste like bananas. Believe me.
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Old 03-23-2012, 12:27 AM   #4
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Quote:
Originally Posted by LaFinDuMonde View Post
Oh yeah, the temp I have been fermenting this has been between 64-68 degrees.

-Mike
I have used this yeast twice in that temp range and never got any banana. I wouldn't worry just yet.

-Josh
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Old 03-23-2012, 12:30 AM   #5
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Quote:
Originally Posted by LaFinDuMonde View Post
Oh yeah, the temp I have been fermenting this has been between 64-68 degrees.

-Mike
Is that the ambient temp or the wort temp?
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Old 03-23-2012, 12:40 AM   #6
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No banana here. That might have been an improvement. This yeast ferments too clean in my opinion. I think it would be best to come off the line with a different yeast and then when it's done, when you need a little uumph, add this, when you need that little something...

Nigel Tunfull: You see, most yeasts, you know, will be fermenting at ten. You're on ten here, all the way up, all the way up, all the way up, you're on ten on your beer. Where can you go from there? Where?

Marty DiBeergi: I don't know.

Nigel Tufnel: Nowhere. Exactly. What we do is, if we need that extra push over the cliff, you know what we do?

Marty DiBeergi: Put it up to eleven. 3711?

Nigel Tunfull: Eleven. Exactly. One better. 3711!

Marty DiBeergi: Why don't you just make ten the FG and make ten be the final gravity and make that a little better?

Nigel Tunfull: [pause] These go to eleven. 3711.
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Old 03-23-2012, 01:28 AM   #7
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3711 does not give off bananna flavors. I usually ferment at about 68 for a week, then ramp it up to 80 for 2 weeks, then let it cool off again. It always finishes low, nice flavor.

I really like this yeast. The ten or so batches I have brewed with this yeast have all been good.
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Old 03-23-2012, 11:37 AM   #8
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Quote:
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Is that the ambient temp or the wort temp?
Wort.
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Old 03-23-2012, 11:42 PM   #9
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Never noticed the banana flavor on my recent saison. It is a beast, I just bottled the other day in corks and cages and some of the bottles the corks are already jammed into the cages and have tension on them from pressure.
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Old 03-24-2012, 12:05 AM   #10
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Airlock yes, finished beer no. fermented pitching at 70 raising to 85 on my last batch.


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