My AG ale has that banana thing again. I think it is diacetyl. I'm pretty sure I pitched an adequate amount of quality yeast (made a starter of WLP-005, had good activity early on, calculated attenuation at 72%). Grain bill was 6# 2-row, 2# Light Munich and 1/2# carapils from which I calculated 29 ppg extraction. Mash temp was 150 for 1 hour. Added 1# of honey during the boil. Hop schedule was 1 oz of Nugget at start and 1/2 oz Cascade last five minutes. Left it in primary (closed bucket) for two weeks, then bottled some and kegged the rest. Opened a bottle after 1 1/2 weeks and noticed the banana. Waited another week, then tried the first sample from the keg- same thing.
I don't try to control my fermentation temperature, but my basement in Michigan this time of year is not over 70. When this batch was fermenting (late October) it was probably 65 or so.
I've had this before, but not always. Can anyone tell me what the culprit is?
Thanks in advance.
I don't try to control my fermentation temperature, but my basement in Michigan this time of year is not over 70. When this batch was fermenting (late October) it was probably 65 or so.
I've had this before, but not always. Can anyone tell me what the culprit is?
Thanks in advance.