Originally Posted by stirge
Yeah I actually just popped one of mine, carbonation is going well but it's sweet, thick. I was drinking it room temperature to get the full flavor profile (75f) and it's a bit banana smelling, hint in the taste but not gross.
If I had to do it again I would let it sit in primary longer and really let it ferment, also lower temp, I would love to have done it around 67f instead of 70-71f.
Most belgians are supposed to be a bit banana flavored, but there should be some clove and spice as well from the yeast. You probably want to hit mid 70's during fermentation, but starting slow (64-68) and ramping up to 71-72 over a few days will make a bi difference vs. starting at 72. I brew more saisons then triples so someone call me out if I'm off base (note that I start saisons the same way but drive temps up as high as 80 over 1-2 weeks)
Also, your size of pitch will make a big difference. The more your yeast colony has to expand, the more they get stressed, and the more "interesting" flavors you get.
In order from more banana/clove flavors to less:
- pitch 1 packet of dry yeast directly in fermenter
- pitch a packet rehydrated in sterile water
- pitch multiple rehydrated yeast packets
- pitch a large starter of liquid yeast
As a previous poster mentioned, type of yeast also makes a big difference.