BrewN00b
Well-Known Member
so three days ago i pitched a nice hoppy ipa, put the fermenter in an area with steady temps, as the garage has recently been cold as hell. i check temps this morning and it was almost 80f, and sure enough I cracked it open and got hit full on with a banana attack.
So, I swamp coolered it before work. the question is this, even if I bring the temps down, will the yeast be able to clarify those esters? Or will the banana flavor remain. Thankfully it was only two full days not the full fermentation period.
Pardon my grammar, but windows mobile isnt brewtalk friendly.
So, I swamp coolered it before work. the question is this, even if I bring the temps down, will the yeast be able to clarify those esters? Or will the banana flavor remain. Thankfully it was only two full days not the full fermentation period.
Pardon my grammar, but windows mobile isnt brewtalk friendly.