Originally Posted by robklein
I am brewing a red ale at about 72 F. It started fermenting this morning and now I smell bananas when I am inspecting the fermenter. I have read that this is due to the production of esters. Is this going to ruin or change my final product or is there nothing to worry about.
YayI get to say this...
Relax, don't worry, have a homebrew!
If you're less than a day into fermentation don't worry about it. You will get funky smells early on. Keep the tub cool (is the air 72 or your wort at 72 degrees? If the air is 72 you might want to cool it down a little more, as your ale may hit 75 or higher from fermentation, but it's not super-critical to worry about if you're just starting), relax, and if you're just starting like me, don't monitor it every day or multiple times a day to detect errors, do it (if you do) to watch the process.
My first batch I was worried because I smelled green apples on day two. Then I relaxed and the smell went away.
Enjoy the experience. Give it a week or two.