So I took the lid off the fermenter and got a whiff of bananas, I know I've seen some post about it but can't find them now. What happened during the fermenting process please let me know this is my first batch and I'm slightly disappointed.
Bananas
- Thread starter noobjf
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NineMilBill
Well-Known Member
What beer did you attempt to make, what yeast did you use, and what temperature is your bucket sitting at?
hoppymonkey
Well-Known Member
It depends, but it probably 1 of 3 things.
1. the type of yeast you used was some type of belgian yeast and it is supposed to do that.
2. you fermented way too high of a temp.
3. you got infected with a wild yeast.
1. the type of yeast you used was some type of belgian yeast and it is supposed to do that.
2. you fermented way too high of a temp.
3. you got infected with a wild yeast.
NineMilBill
Well-Known Member
Straight from J-Palm himself:
Cooper's Ale (Cooper's)
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75¡F; recommended for summer brewing. Medium attenuation and flocculation.
Likely not unheard of. Probably making a pretty mean brew actually.
Cooper's Ale (Cooper's)
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75¡F; recommended for summer brewing. Medium attenuation and flocculation.
Likely not unheard of. Probably making a pretty mean brew actually.
NineMilBill
Well-Known Member
Also, how long has it been fermenting/why did you take the lid off the bucket?
thetragichero
Well-Known Member
too early for that!
thetragichero
Well-Known Member
i would primary at least three weeks
allow the yeasties to clean up anything they produced early in fermentation (i had an ipa fermented with us-05 that smelled like a peach air freshener a week and a half in the bucket that ended up turning out normal when i bottled at week 5 or 6)
allow the yeasties to clean up anything they produced early in fermentation (i had an ipa fermented with us-05 that smelled like a peach air freshener a week and a half in the bucket that ended up turning out normal when i bottled at week 5 or 6)
Two weeks is a lot better than a lot of folks on here do with their first beer (some bottling after 4 or 5 days). If it was a wheat beer, I'd be bottling at two weeks too.
Keep in mind that what it tastes like out of the fermenter isn't what it'll taste like after a few weeks carbonating and conditioning in the bottle. That smell may be a sign of beer that's too young that'll go away in a couple weeks. It could be an ester produced by the yeast you used, which wouldn't be unheard of. If you weren't controlling your fermentation temperature, and the 60-65 you speak of was the temperature of the room, you may well have been fermenting the beer itself as high as 75 degrees, at which point it's no wonder it'd kick off some strong esters.
Either way, the best thing to do now is to just let it age a bit. Give it a full three or four weeks in the bottle, and then taste it again.
Keep in mind that what it tastes like out of the fermenter isn't what it'll taste like after a few weeks carbonating and conditioning in the bottle. That smell may be a sign of beer that's too young that'll go away in a couple weeks. It could be an ester produced by the yeast you used, which wouldn't be unheard of. If you weren't controlling your fermentation temperature, and the 60-65 you speak of was the temperature of the room, you may well have been fermenting the beer itself as high as 75 degrees, at which point it's no wonder it'd kick off some strong esters.
Either way, the best thing to do now is to just let it age a bit. Give it a full three or four weeks in the bottle, and then taste it again.
raptorvan
Well-Known Member
Ive had this exact issue with both ipa's i tried to make...the first was a combination of high fermentation temp (68+degrees) and the yeast i got added banana ester's...it was actually kinda good.....if it wasn't supposed to be an Ipa. The second time it was again the yeast...
Bu now i have learner to use either an American ale 001 or California ale 1056
Bu now i have learner to use either an American ale 001 or California ale 1056
Im no pro by any means, 4 batches in a little more than the past 2 months actually. But what I can testify to is the importance everyone on this forum stresses on TIME and PATIENCE. Im just now getting to have my first batch(a Brown Ale) taste balanced and tasty after 6 weeks of bottle conditioning while my 2nd batch(an IPA) has been great after 3 weeks of conditioning... My point being....all these guys are right. Let it ferment out and let the yeast clean up for future batches, other than that its just a waiting game. Patience is rewarded.
I did an Irish Red extract kit from NB and used 1272 yeast. when I kegged it, it had a very powerful banana taste to it, almost undrinkable, it was fermented at 60-62F so shouldnt have been from too warm ferm. now it has been 2.5 weeks since kegging and the banana flavor is barely noticeable, i bet in 2 more weeks it will be gone. time usually fixes most funky flavors.
Well it's been a few weeks since I bottled this beer and went to try one it still has the banana smell but reminds me of a dortmunder or a blonde. It's not a bad beer for my first batch ever I just won't ever use coopers yeast again.
Ive been using SafeAle US-05 on 3 out of the 5 batches Ive made and with good satisfaction. Ive also read a lot on here that its been a go to yeast for many brewers. And most importantly...congrats on a successful 1st batch 
That's a good plan! I've never made a good beer with Cooper's or Munton's yeast.
Try a good quality yeast like Safale's S05, and keep the fermenter in the mid 60s if you possibly can. That should give you the "cleanest" most yeast neutral flavor.
I havent lagred anything ive only been making ales but im not sure US-05 will work for lagering. I think the ferm temp is too cold for that yeast. Id check it out to make sure before you try and use it. Someone correct me if im wrong.
NineMilBill
Well-Known Member
Without lager yeast, it's not a lager. You can make a "Pilsner-style ale" to cheat the definition...or just call it a Blonde Ale...
If you want something lagerish at ale temps I'd go with a kolsch yeast.
