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Old 01-24-2013, 07:33 AM   #1
pulfson
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Dec 2012
Mesa, Arizona
Posts: 31
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Hello guys,

I currently have a Coconut Porter in my secondary, to be bottled on Monday. It had about 1lb of toasted coconut added to it when racking to secondary. I happened to remove the stopped to smell it today and it smelled strongly of banana, more like banana bread. The fermentation/secondary temp never got above 65.

Is this the coconut that is happening to give this smell? Do I have anything to worry about?

Thank You



 
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Old 01-24-2013, 08:03 AM   #2
mike_in_ak
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Apr 2012
anchorage, ak
Posts: 546
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I've no answer. But relax. You made beer. It'll be good. (But you're still gonna worry.)



 
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Old 01-24-2013, 09:27 AM   #3
dannylerch
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Jan 2013
Posts: 120
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If your temps are low like you say, then its probably related to your strain of yeast. Give it some time to condition and the smells should subside and it probably won't be apparent in the final product.

 
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Old 01-24-2013, 05:17 PM   #4
GASoline71
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Dec 2011
Oak Harbor (Whidbey Island), WA
Posts: 608
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What yeast did you use?

Gary
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Old 01-24-2013, 05:36 PM   #5
Kate00
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Dec 2011
Denver, CO
Posts: 318
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There are several yeast strains that smell like banana during fermentation, and have no banana flavor when done. It's just an ester produced during fermentation. I've had wyeast 1056/ WL California ale do it before, and the beers turned out great. As long as you avoid going above 70 deg you'll be fine.

 
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Old 01-24-2013, 05:38 PM   #6
jdgapc
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Sep 2011
willow grove, pa
Posts: 130
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odds are its the yeast. i have made beers before that do not typically give off a yeast aroma, however when i fermented with it it did, and after bottling and conditioning it went away. i emailed wyest with this info and they said that smells during fermentation are one thing, its a totaly different issue if things smell after bottling

 
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Old 01-24-2013, 09:45 PM   #7
pulfson
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Dec 2012
Mesa, Arizona
Posts: 31
Liked 8 Times on 6 Posts


Quote:
Originally Posted by GASoline71 View Post
What yeast did you use?

Gary
I used London Ale III - Wyeast Labs #1318

Thank you everybody for answering. I am planning on leaving these bottled for probably about 4 weeks before tasting. Assuming the coconut does not mellow out too much within that time frame.

 
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Old 01-25-2013, 12:21 AM   #8
mgortel
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May 2010
Stewartstown, PA
Posts: 871
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Relax....you will be golden....just the yeast fermentation smells.....
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Old 01-25-2013, 02:08 AM   #9
jdgapc
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Sep 2011
willow grove, pa
Posts: 130
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the belgian dubbel made in october stunk like permanent markers and bananas..well that leveled off and after a few weeks in the bottle smells and tastes great just like a dubbel should



 
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