belgium ale question

[Fuzz1086]

I am brewing a belgium ale and i transfered it to secondary after ten days in primary. It's been a week since then and the gravity is looking good but I have been getting a little bit of a bananna smell. Is this normal? And should i leave it in primary longer the final gravity has been reached it's dead on?

 

[Fuzz1086]

sorry it's in secondary and the final gravity has been checked three days in a row and it has hit its target.

 

[BreckBastion]

Gravities would help, but it seems as simple as letting it age a little. Don't judge too quickly. Give it time(couple of weeks) and then bottle/keg and condition. It'll be just fine.

 

[Teacher]

What yeast did you use? Do you know what temperature(s) it fermented at?

 

[Fuzz1086]

i used whit labs belgain ale wlp550. I fermented between 65 and 68 degrees

 

[Fuzz1086]

it might have gotten up to 70-71 at times but mostly stayed in the mid sixties

 

[g-star]

Belgium = country (noun)
Belgian = of or relating to or characteristic of Belgium (adjective)

 

[MachineShopBrewing]

Isn't there supposed to be a banana smell with that strain? Especially if underpitched which is highly probable.

 

[Houblon]

Isn't there supposed to be a banana smell with that strain? Especially if underpitched which is highly probable.

No, its known for being clean @60-70F and spicy-pepper @70-78f, I never gotten banana at those temps.

 

[devilishprune]

Belgium = country (noun)
Belgian = of or relating to or characteristic of Belgium (adjective)

+1. Thank you sir.

 

[McGarnigle]

Belgium = country (noun)
Belgian = of or relating to or characteristic of Belgium (adjective)

Yes, but now please tackle the looser/loser and advise/advice issues.

 

[meadowstream]

Did u measure temp from middle of fermenter or ambient temp?