kingludwig01
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- Joined
- Sep 9, 2021
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- 13
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So I started my first ever beer 8 days ago, on the 14th. I decided for my first beer to do a Saison due to its friendliness to warm temperatures, as my apartment is usually about 74 degrees and the closet I store it in might be a few degrees warmer. I did 5 gallons of water, 5 pounds of LME, a pound of table sugar (I realized I wanted a higher ABV), a couple ounces of Mosaic hops, and a packet of T-58 Saison yeast. I noticed that fermentation went from aggressive bubbling to virtually no bubbles in only 3 days, which worried me, and so I opened up the fermentor 6 days in and did a gravity reading. A wonderful smell (albeit a little alcohol-forward) beer permeated the air, and sure enough the gravity reading indicated about 1.010; super close to my estimated final gravity of 1.0125 (I think the sugar lowered final gravity a little bit). Satisfied, I closed it back up after resanitizing the lid, and let it sit for 2 more days. Today I checked the gravity again, and its still 1.010, but instead of an alcohol-forward ale permeating the air, bananas did. Like not a hint of banana, I mean full on ripe banana smell. It was wonderful, but unexpected! I know beers that ferment warm like Hefeweizens are very banana-clovey, so is this to be expected as my Saison was fermenting in relatively warm temperature? I tasted a small amount of the beer just to discern any remaining sugars or prevalent banana smell, but the beer was quite dry and there was no taste of bananas, only smell.
Overall, Im not upset by banana smell; Im actually quite pleased. However, Im curious if this is normal for Saisons. The recipe I roughly emulated mentioned nothing about the taste and smell of the product, so I dont know if banana is to be expected. Im also curious about my fermentation process; Im only 8 days into fermentation, and the recipe I looked at calls for two weeks of primary. This leads me to believe my beer fermented at lightning speed; what are the consequences of such a fast fermentation? Should I be worried? Do I let my beer go through the whole 2 week primary, or should I start bottle conditioning pretty soon? Thanks.
Overall, Im not upset by banana smell; Im actually quite pleased. However, Im curious if this is normal for Saisons. The recipe I roughly emulated mentioned nothing about the taste and smell of the product, so I dont know if banana is to be expected. Im also curious about my fermentation process; Im only 8 days into fermentation, and the recipe I looked at calls for two weeks of primary. This leads me to believe my beer fermented at lightning speed; what are the consequences of such a fast fermentation? Should I be worried? Do I let my beer go through the whole 2 week primary, or should I start bottle conditioning pretty soon? Thanks.