just brewed two batches: Belgian Wit & Brown Ale. Both have banana taste.
My basement stays very consistently at 64 degrees. The temp of the wit spiked up to 75 degrees on the 2nd day, so I kinda thought it might turn out this way, but the brown ale only reached a temp of 69 before I cooled it back down. It also has the same banana flavor.. I kinda figured it wouldn't be as bad. I did some reading and it seems that others suggest pitching yeast while the wort is a little too warm can cause banana flavor.
I'm still planning on getting a freezer and a temp controller for fermenting, but does pitching the yeast on wort that is over 70 degrees cause off flavor? or does holding the temp at exactly 67 degrees mean more for controlling flavor?
My basement stays very consistently at 64 degrees. The temp of the wit spiked up to 75 degrees on the 2nd day, so I kinda thought it might turn out this way, but the brown ale only reached a temp of 69 before I cooled it back down. It also has the same banana flavor.. I kinda figured it wouldn't be as bad. I did some reading and it seems that others suggest pitching yeast while the wort is a little too warm can cause banana flavor.
I'm still planning on getting a freezer and a temp controller for fermenting, but does pitching the yeast on wort that is over 70 degrees cause off flavor? or does holding the temp at exactly 67 degrees mean more for controlling flavor?