Bananas in my tripel!!

[Roger_M]

Ok so i had a brewers best belgian tripel that was stuck at 1.030 and at the advice of the lhbs i raised temp to high 70s to try to get it to come down. Its been in secondary 2 weeks now and is nice and clear but the bananas are strong. i know this is from raising the temp. Will this mellow if i leave it. Should i bottle anyway? i pulled a sample tonight and forced carbed it with a carbonator cap on a pet bottle. If the bananas would mellow by half it would be good, am i being impatient or is there something i should do?

 

[Calder]

The bananas would not be the result of raising temp after fermentation is complete. It would have been there before you raisedt he temperature.

 

[RIC0]

how many bananas did you use?????

 

[Roger_M]

Is there any hope for it? will time help? will it matter if its in secondary or bottles now? id like to bottle it to free up the carboy but i dont want to be impatient either

 

[Roger_M]

how many bananas did you use?????

None, its all from too high of a fermentation temp.

 

[RIC0]

I got a tripel aging now, not sure it got super high but did it's thing and got to 8.1%. I like bananas so if it has a hint of nanner flavor I"m game.

 

[PhelanKA7]

A lot of Belgian yeasts are very estery which is another way of saying "fruity" or "banana-like." Regardless of what temperature you fermented at you would have likely still noticed bananas in the aroma of the beer.

 

[RIC0]

My last belgian white was the best tasting beer I've brewed to date. Kinda spicy with a little bite at the end. Brewed another batch this past weekend. Looking forward to the tripel in about 3 more months.