chief_joe500
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- Oct 23, 2014
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Ive read about the banana flavors and all that due to high ferment temps. I'm doing a Kolsch w/ Wyeast Kolsch yeast. Took taste at primary to secondary transfer- taste great- took taste at a gravity reading-taste great-on bottling day took a taste-taste great. On my last bottle shike bottling it came up short so I poured in a glass and it sat there about 5 minutes. Then i took a drink and it tasted like bananas. Think all batch will now taste like that? Was it just beer exposed to oxygen that quickly made the flavor come on? I fermented in garage at low 60's yeast took off like crazy-but was gone for few days and cold snap hit and temp got to 50 so i brought back in and finish ferment at 63 for another week-secondary same temp for 2 weeks