Banana Flavor - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Banana Flavor

Reply
 
Thread Tools
Old 10-24-2008, 12:32 AM   #1
OrvilleOrdinary
Recipes 
 
Oct 2008
Salt Lake City
Posts: 61
Liked 1 Times on 1 Posts



I've brewed 8 batches to date, and 7 of them have adopted a hint of a banana aroma. Assuming it was just the esters from the yeast, I've made it a point to use different yeast strains to see if I could avoid the banana, but to no avail. I thought it might be a result of fermenting at too high temperatures, so I always keep it a steady 68-72 degrees. But still, banana.

Where does this banana aroma (and flavor!) come from? How do I avoid it?

I guess it's better than cardboard or mediciney off flavors, but still...

 
Reply With Quote
Old 10-24-2008, 12:33 AM   #2
McKBrew
 
McKBrew's Avatar
Recipes 
 
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts


What types of beers and what types of yeasts? It seems odd that all beers would have that same flavor, so if you have any data on recipes, etc... we might be able to find a common link.
__________________
Make Beer, Not War.

 
Reply With Quote
Old 10-24-2008, 12:37 AM   #3
Anbrew
Recipes 
 
Sep 2008
Spokane, WA
Posts: 261

In my experience, this is almost always caused by high fermentation temps. Ferment the coolest you can with the yeast strains you're using. There's a good chance you wort is somehow getting significantly warmer than the ambient temps.
__________________
My semi-regularly updated beer blog: PremiumBitter
PRIMARY 1: Baltic Porter | WLP001
PRIMARY 2: Chocolate-Spearmint Winter Warmer | WLP028
SECONDARY: Spokane Falls Fresh Hop Ale (IPA) | WLP001/WLP028 (Amarillo/Columbus dry hop)
KEGS:
Liberator Doppelbock
Yellow Marmot Ale (Golden Ale) | WLP001
Yellow Marmot Ale (Golden Ale) | WLP028
UPCOMING: Premium Bitter, Imperial Steam Beer, Strong Scotch Ale, Munich Helles, Schwartz Bier, Rauch Bier

 
Reply With Quote
Old 10-24-2008, 12:39 AM   #4
Cpt_Kirks
Recipes 
 
Sep 2008
Lakeland TN
Posts: 3,723
Liked 47 Times on 41 Posts


Banana tends to be a Weizen yeast thing.

These weren't wheat beers, were they?

 
Reply With Quote
Old 10-24-2008, 12:40 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,201
Liked 7705 Times on 5414 Posts


I think 72 degrees can be too warm. If that's ambient room temperature, the fermentation can cause temperatures to go even higher. What I mean is that fermentation is exothermic- and some have seen they see a 6,7,8, even 10 degree temperature difference in fermenting wort and the air temperature. What that can mean that the room might be 72 degrees, but the wort can be fermenting at more like 80 degrees. I have those cheap stick on thermometers on each fermenter, and while they are not perfectly accurate, they are great for keeping an eye on the actual temperature of the beer/wort as it ferments.

Right now, I have a wine and a beer fermenting at 64 degrees (actual wort temperature).
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-24-2008, 12:42 AM   #6
McKBrew
 
McKBrew's Avatar
Recipes 
 
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts


Thanks Yooper. I missed that. You definately have to take into account that the wort will ferment warmer than ambient temperature. I've got some off flavors in my IPA, most likely as a result of warmer temps.
__________________
Make Beer, Not War.

 
Reply With Quote
Old 10-24-2008, 12:52 AM   #7
OrvilleOrdinary
Recipes 
 
Oct 2008
Salt Lake City
Posts: 61
Liked 1 Times on 1 Posts


I think the warmer temp thing may be it... The last batch I did was the first one that didn't have the banana flavor or aroma, and it was the first time I employed the wet T-shirt method to keep the carboy cool.

Thanks! If I ever make a Banana Ale, I'll be sure to purposefully ferment it at a higher temperature. =)

 
Reply With Quote
Old 10-24-2008, 01:44 AM   #8
Christian
Recipes 
 
Sep 2008
Salt Lake City, UT
Posts: 321

I consistently had the same problem when fermenting at any temp over 70. Personally i like the fruity/banana flavor in my wheat beers and my friends request it so i ferment at the higher temps with those types on purpose.
__________________
I believe Homer Simpson said it best "Alcohol, the cause of and solution to all of life's problems"


CMAC'S Brewery

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Super Banana and clove flavor Rhymenoceros Beginners Beer Brewing Forum 5 03-27-2009 03:40 AM
Banana flavor - Contaminated yeast? Aust1227 General Techniques 12 04-15-2008 02:24 PM
First Brew Temp and Banana Flavor - What's Next? chase Beginners Beer Brewing Forum 9 08-21-2007 03:08 PM
Flavor changes when kegging/bottling... (flavor demolition) parasonic Bottling/Kegging 3 12-13-2006 04:56 AM
banana budbo Recipes/Ingredients 3 03-07-2006 12:51 PM


Forum Jump