Vlad_Drunkula
Member
Hey y'all
First time fermenting a cream ale with BRY-97 yeast. Pitched at 15,5°C/60°F for 4 days, spunded and ramped up 0,5°C/1°F every 12 hours after that. The first few days of fementation smelled like nothing (yes, I'm an airlock sniffer) and tasted like a young fermenting mead but when trying a sample today, there was a faint banana smell and taste to it. It's not quite finished yet (1.012, expected 1.008) but I'm curious if some of you guys and gals have had a similar experience with that specific yeast. The diagram on the Lallemand website for BRY-97 doesn't claim creating a banana ester....
First time fermenting a cream ale with BRY-97 yeast. Pitched at 15,5°C/60°F for 4 days, spunded and ramped up 0,5°C/1°F every 12 hours after that. The first few days of fementation smelled like nothing (yes, I'm an airlock sniffer) and tasted like a young fermenting mead but when trying a sample today, there was a faint banana smell and taste to it. It's not quite finished yet (1.012, expected 1.008) but I'm curious if some of you guys and gals have had a similar experience with that specific yeast. The diagram on the Lallemand website for BRY-97 doesn't claim creating a banana ester....
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