thorHB
Well-Known Member
I brewed my first all grain batch this past Saturday and it has currently been fermenting for just about 3 days now in my chest freezer at 65DF. When I open the chest freezer I get the distinct smell of banana bread. Needless to say I do not want my APA to taste and smell like bananas. I decided to brew EdWort's Haus Pale Ale for my first ever batch because of its simplicity and low cost. Used Nottingham Ale Yeast (rehydrated) as the recipe calls for.
From research, I realize my issue is the production of isoamyl acetate esters, most likely due to under-aerated wort and having pitched the yeast at around 85DF. I don't think it is a function of fermentation temperature as it has been maintained below 70.
My question for you good people is this: Is there anything I can do to counter these off flavors? Is there any chance the yeast will clean up these unwated byproducts if I leave the beer in the fermenter longer? What should I expect from the finished product? Will it be drinkable?
I know I should probably just RDWHAHB, but I need my first batch of home brew drinkable in order to relax, not worry and have a home brew! Cheers
From research, I realize my issue is the production of isoamyl acetate esters, most likely due to under-aerated wort and having pitched the yeast at around 85DF. I don't think it is a function of fermentation temperature as it has been maintained below 70.
My question for you good people is this: Is there anything I can do to counter these off flavors? Is there any chance the yeast will clean up these unwated byproducts if I leave the beer in the fermenter longer? What should I expect from the finished product? Will it be drinkable?
I know I should probably just RDWHAHB, but I need my first batch of home brew drinkable in order to relax, not worry and have a home brew! Cheers