I brewed this trappist ale kit from midwest:
And am getting a pretty strong banana flavor after my first tasting. It was in the primary for 3 weeks and in a keg for 3-4 days now. It looks a lot like a hefe and even has a pretty strong banana flavor profile like you see in a lot of hefes. (It actually looks and taste a LOT like franziskaner, if it was a blind taste test I would probably guess it was a clone of that).
It looked like a normal trappist ale would look when transferring into the keg but now it is very cloudy.
I used the dry yeast option (which I know think was probably a poor choice) and fermented at 68 degrees (temperature of the room). I know its still pretty early but will the banana flavor fade at all and should I maybe take the keg out of the fridge and keep it at room temperature for a little while?