TrojanAnteater
Well-Known Member
- Joined
- Jun 30, 2008
- Messages
- 85
- Reaction score
- 2
I'm brewing a belgian strong pale ale with WLP550 & 570, airlock activity started really getting underway yesterday morning, the temp was hovering around 66-68. When I went to bed last night the temp was at 72 and I didn't think about it much. When I got up this morning the temp read 78 (which is the max on the fermometer) and I could smell a lot of banana-y esters. I immediately put it in a big bucket of ~65F water.
This happened before when I brewed a porter w/ London Ale yeast, I didn't monitor the temp and it probably fermented in the 80's *the entire time*. Basically it turned out to be a chocolate banana porter is what we called it.
Does anyone think 8 hours of unregulated temperature will make this thing a banana bomb where that flavor overpowers the spiciness and subtle fruitiness we'd be getting from the Belgian ale yeast if it were kept at proper temps the entire time? I was planning on letting this ferment at around 80 at the very very end of the fermentation, but not within the first 24 hours, for sure.
Thanks for any opinions.
This happened before when I brewed a porter w/ London Ale yeast, I didn't monitor the temp and it probably fermented in the 80's *the entire time*. Basically it turned out to be a chocolate banana porter is what we called it.
Does anyone think 8 hours of unregulated temperature will make this thing a banana bomb where that flavor overpowers the spiciness and subtle fruitiness we'd be getting from the Belgian ale yeast if it were kept at proper temps the entire time? I was planning on letting this ferment at around 80 at the very very end of the fermentation, but not within the first 24 hours, for sure.
Thanks for any opinions.