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Old 03-20-2013, 09:19 PM   #1
beerbeerbeer123
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I have a dead ringer IPA fermenting in my chest freezer chamber with a temp controller..I insulated the probe to the side and saran wrapped it in place..The starting temp was 62*F it seemed to stall so i raised it to 65-66*F it took off and had blow off..Its smells of heavy banana when i open the chest freezer..Im not worried about it but i chose this yeast cause i was told it ferments very clean with mild ester production..Could it be my temp controller is inaccurate?..either way im sure the beer will be drinkable and this is not a "is my beer ruined thread" just curious about the ester profile of wy1056 if banana is normal with this strain..Im shocked cause its producing more banana then the belgian 1388 i just brewed with..cheers

 
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Old 03-20-2013, 11:57 PM   #2
beerluvva
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I've done a few brews with wy1056, and I haven't noticed a strong banana smell.

 
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Old 03-21-2013, 12:05 AM   #3
TahoeRy
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I use 1056 and switched to 1272. I get mostly fruity aromas that could be perceived as banana aromas when I do my starter's but it never transfers over to the beers taste. I really wouldn't worry about it unless you start smelling sour apples, metallic or bad aromas.

Here is the link to the Wyeast site.
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=5

 
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Old 03-21-2013, 12:10 AM   #4
Hogarthe
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you may want to check your temp controller to see if the temp is actually where it is set to. that would be a good idea for everyone, actually.

I've never gotten a banana smell with that yeast, but I usually try to keep it in the low 60s.

 
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Old 03-21-2013, 12:17 AM   #5
Darwin18
 
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1056 is usually a very clean yeast and doesn't leave much in esters, especially banana, if you ferment it in the recommended temperature range. It's possible your ambient temperature was set at 65 - 66 and your fermenting beers temperature was in the 70's.
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Old 03-21-2013, 12:27 AM   #6
beerbeerbeer123
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Quote:
Originally Posted by Hogarthe View Post
you may want to check your temp controller to see if the temp is actually where it is set to. that would be a good idea for everyone, actually.

I've never gotten a banana smell with that yeast, but I usually try to keep it in the low 60s.
I just checked it and its right where i set it at 65 with 1* differential..Its weird cause my freezer did not cycle hardly at all today

 
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Old 03-21-2013, 12:30 AM   #7
beerbeerbeer123
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Quote:
Originally Posted by Darwin18 View Post
1056 is usually a very clean yeast and doesn't leave much in esters, especially banana, if you ferment it in the recommended temperature range. It's possible your ambient temperature was set at 65 - 66 and your fermenting beers temperature was in the 70's.
I used one of the portable cooler bags and folded it a few times and saran wrapped the probe to the side of the bucket..So i would be suprised if its measuring the ambient air..the temp controller has been steady all day..maybe my temp controller is a lemon.

 
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Old 03-21-2013, 12:34 AM   #8
beerbeerbeer123
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Quote:
Originally Posted by TahoeRy View Post
I use 1056 and switched to 1272. I get mostly fruity aromas that could be perceived as banana aromas when I do my starter's but it never transfers over to the beers taste. I really wouldn't worry about it unless you start smelling sour apples, metallic or bad aromas.

Here is the link to the Wyeast site.
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=5
Yeah something is up then cause i dont have low fruitiness ..i have heavy fruit..must be a defective temp controller..i will see what happens

 
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Old 03-21-2013, 03:09 AM   #9
Ogri
 
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Another thing to bear in mind is that the smells and aromas given off by fermentation, not always but quite often, signify the escape of certain compounds meaning that their presence isn't detectable in the finished beer.
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Old 03-21-2013, 03:17 AM   #10
beerbeerbeer123
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Quote:
Originally Posted by Ogri View Post
Another thing to bear in mind is that the smells and aromas given off by fermentation, not always but quite often, signify the escape of certain compounds meaning that their presence isn't detectable in the finished beer.
Yeah i figured that..just venting byproducts..i put a thermometer in there its at 64*F and the controller reads 66*F ..i think im good to go..might even raise it to 68*F in a week or 2..thanks

 
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