Esters overpowering (going bananas)

[Zman3382]

Brewed an amarillo pale ale back on September 19, and opened the first bottle a few days ago. The ester flavor (banana) is overpowering the hop flavor big time. I used Wyeast 1332 Northwest Ale, and a total of 1/2 oz columbus, and 2 total oz Amarillo (its the kit from midwest supplies). It fermented a bit warm despite my best efforts, around 74 F. I realize that warmer fermentation temps can produce esters. Im just wondering if fermenting that warm can cause such a hugely overpowering ester flavor / aroma? Ha, it kind of has a belgian taste to it at present. Thanks for any advice. -Z

< ---- took over me beer !!


NOTE - this beer was also likely "under aerated"

 

[heyvail]

Warm temperatures will do that. If you are seeing 74 degrees on the outside it is a few degrees warmer in the middle. Time will make it a little better. If you like belgian beers, just think of it in those terms and enjoy!!

 

[Yooper]

Yes, stressed yeast and/or high temperature fermentation will definitely cause some esters. It might fade a bit with time, but probably not go away.

I know that Northwest ale yeast can go up to 72 degrees (maybe higher), and still remain clean-tasting, though. I wonder if there was a combination there of underpitching (if you didn't make a starter), underaerating, and the high temperature to give you a triple whammy of ester causing issues.

 

[Homercidal]

Mix it with a chocolate stout, and get a monkey toe ale!

 

[Zman3382]

yup. that was my 2nd batch ever, and the last that was sans aeration (beyond dumping into the fermentor from height), and the last that was done without a yeast starter. sounds like the triple team effect. thank you for the replies... i knew that was the likely possibility, just was in disbelief at how banana like it is!

 

[Christian]

I actually like the banana flavor in my wheat beers sometimes and have actually fermented around 74 on purpose to get it.

 

[homebrewer_99]

I actually like the banana flavor in my wheat beers sometimes and have actually fermented around 74 on purpose to get it.

I agree, but if it's too much for you just blend it with an American Wheat or something more bitter.