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Old 05-24-2012, 01:56 AM   #1
apcoach
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May 2012
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Am on my second beer and things have not gone very smoothly. My first was an Irish Red that was great through both fermentations but I mistakenly used half the corn sugar before bottling so it was terribly flat. After realizing my mistake I rebottled the reaming beer(90%) and added the rest of the sugar. Its been tough waiting but I do feel that it will now be a solid beer.

After rebottling the red I brewed an 80 schilling Scottish Ale that was a partial mash. Everything went great until I realized the immersion chiller had leaked hose water into the wort. I tried to fix it but that made it worse. This stopped the cooling so I waited awhile to pitch the yeast. Now I have strong banana smells coming from the air lock cap. I was going to rack to the secondary after a week then two weeks in there before bottling of another two. Do you think this will turn out ok and not to banana? What can I do to help the situation?



 
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Old 05-24-2012, 02:07 AM   #2
DrummerBoySeth
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Leave it in primary for one month to allow the yeast maximum time to "clean up" the off flavors. That is about all you can do at this point. It will probably clean up quite nicely.


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Old 05-24-2012, 02:20 AM   #3
apcoach
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Thanks, Drummerboy. Has this happened to you?

 
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Old 05-24-2012, 02:38 AM   #4
DrummerBoySeth
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Quote:
Originally Posted by apcoach View Post
Thanks, Drummerboy. Has this happened to you?
Not this exact problem. I don't use a cooler (yet) but I believe that banana esters are caused by high fermentation temperatures. Since the esters are already there, lowering temps will stop further ester production, but the only way to remove the existing ester's is with aging. Bottle conditioning will work, but bulk aging (on the yeast cake) will work better. I suspect a one-month primary will go a long way to getting rid of that pesky banana flavor
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Old 05-24-2012, 02:51 AM   #5
apcoach
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After a month then on to the secondary or straight to the bottle? Can't thank you enough.

 
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Old 05-24-2012, 11:00 AM   #6
DrummerBoySeth
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If you do a 3 to 4 week primary, then you will not need to secondary. Try not to transfer too much of the "trub" and yeast at the bottom of the fermenter when you rack to your bottling bucket to keep the bottled beer clear, and you should be good to go.
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Old 05-24-2012, 09:48 PM   #7
apcoach
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I appreciate the advice. My only concern is that I would have to wait a month before I brew my next batch since I only have one primary.

 
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Old 05-24-2012, 09:55 PM   #8
jbaysurfer
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Well, give it 2 weeks at least on the yeast cake then, and rack to secondary after that.

Ageing it is solid advice though. Some yeasts just give off banana smells, and it doesn't mean anything at all is wrong with beer. I have a belgian dark strong that gave off banana (smelled wonderful) but none of that flavor is in the beer. But then again, I aged it for 2 months in primary before switching to a keg and cellaring it.
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Old 05-25-2012, 01:44 AM   #9
apcoach
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Sounds like it would be wise of me to get another primary!

 
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Old 05-25-2012, 02:55 PM   #10
jbaysurfer
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Quote:
Originally Posted by apcoach View Post
Sounds like it would be wise of me to get another primary!
That's exactly how I got to 3 5G carboys and 3 6G carboys. ;-)

They come in handy if you buy filtered water from the machine at the supermarket.


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