the_beer_makes_me
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- Apr 9, 2009
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Will a beer develop that strong banana flavor from too high of a fermentation temperature if it's left in secondary at higher temperature (mid 80's) for a couple of weeks?
The reason I ask is that I am going to be out of town for a couple of weeks and unable to add ice/water to my garbage can to maintain a good fermentation temperature. I have about two weeks before I leave, enough time for primary fermentation to complete at the correct temperature and to rack the brew to secondary but once in secondary I'll be gone and the temperature will be at the mercy of mother nature.
Is it enough to avoid the banana flavor by keeping the temperature down during the primary fermentation alone, or does it have to kept cool (low 60's F) through the entire process? (Primary to secondary and then the bottle conditioning time)
The brew would be an irish stout DME kit, and uses Safale US-05 yeast.
Any advice on your own experiences with higher temperature banana flavored beer (yuck) would be appreciated.
The reason I ask is that I am going to be out of town for a couple of weeks and unable to add ice/water to my garbage can to maintain a good fermentation temperature. I have about two weeks before I leave, enough time for primary fermentation to complete at the correct temperature and to rack the brew to secondary but once in secondary I'll be gone and the temperature will be at the mercy of mother nature.
Is it enough to avoid the banana flavor by keeping the temperature down during the primary fermentation alone, or does it have to kept cool (low 60's F) through the entire process? (Primary to secondary and then the bottle conditioning time)
The brew would be an irish stout DME kit, and uses Safale US-05 yeast.
Any advice on your own experiences with higher temperature banana flavored beer (yuck) would be appreciated.