My recurring nightmare.

[bernerbrau]

BANANA BEER!

Seriously. I've managed to brew one beer so far that didn't come out tasting like monkey food. The first time it happened I didn't mind so much because I wasn't aiming to be style-specific. But when my robust porter tastes more like smoked bananas than, ya know, PORTER, I start to get a little crabby.

This is with S04 or US05, my carboys in a tub of water and draped with shirts, and me repeatedly swapping out jugs of ice. And AFTER 3 weeks of bottle conditioning.

 

[GilaMinumBeer]

Do you have any idea what temps you are getting to in the fermenter?

At the least, try taping a digital probe to the outside of the fermenter. It won't be ideal but it will give some approximation. Also, try running a fan pointed at the fermenter to facilitate more evaporative cooling.

Secondly, what are your gravities? If I have anything over 1.060 I pitch two packets to make sure there is plenty of yeast to do the job and not be stressed.

 

[bernerbrau]

I'm getting around 72-74F, which I believe is within rating for S04 and US05.

The gravity of the porter was originally around 1.068 IIRC, before I watered it down in secondary. So that may have had something to do with it.

 

[effigyoffaith]

try keeping your temps more in the mid 60s. that should help a lot. You can put the fermentor in tub of water and cycle out frozen 20oz water bottles to keep it cool.

 

[Parker36]

Hig htemps can give you banana flavored esters. Sometimes a good thing, sometimes not.

 

[flyangler18]

The quality of my beers increased exponentially once I got my fermentation temps under control- and I would argue that building a fermentation cabinet/temp-controlled refrigerator was the single best improvement I made to my brewery. Fermentation is an exothermic process, and strong active yeast will generate a fair bit of heat during the peak of activity. I've noticed a difference of 5-8 degrees between the ferm temp and ambient, so the colder you can get those temps, the better.

Have you seen the plans for 'Son of a Fermentation Chiller'?

 

[bernerbrau]

I've looked at it. No plans for building one yet, but if bathtub temp regulation issues keep up it may or may not be my next investment. It's just that there's not a whole lot of brew space in my 1000 square foot apartment and the spare bathroom is relatively convenient. And $70 is kind of hard to come by lately.

 

[GilaMinumBeer]

Mebe look into a cube type chest freezer modified to allow the airlock to pass through the lid. I have read that many have achieved lagering capabilities with these using minimal amounts of ice. What's more, they take up little more space than the carboy itself.

 

[flyangler18]

Mebe look into a cube type chest freezer modified to allow the airlock to pass through the lid. I have read that many have achieved lagering capabilities with these using minimal amounts of ice. What's more, they take up little more space than the carboy itself.

I know Yoop has a picture of hers in her gallery- I'll see if I can locate it quickly.

EDIT: Found it!

 

[bernerbrau]

I just queried folks at work and secured a DC fan and a 12 volt AC adapter for free. The thermostat I'm still working on but I'll bet I can find an A/C repair shop somewhere that'll sell me one for cheap.

 

[RC0032]

I know Yoop has a picture of hers in her gallery- I'll see if I can locate it quickly.

EDIT: Found it!

This is what I did and it works great!

 

[HippieCrack]

This is what I did and it works great!

How much effort do you have to put in to keep the temp down and what kind of temps are you getting?

 

[Anbrew]

As others have said, it's definitely your temps. I made a banana ESB once with WLP028 Edinburgh ale, temps got in mid to upper 70's. I never even paid attention to temps before that, now I definitely do. I try to do mid to lower 60's.

 

[RC0032]

How much effort do you have to put in to keep the temp down and what kind of temps are you getting?

every 12 hrs or so (once in the AM and once in the PM) I put frozen bottles in. The size of the bottles determine the temp but I could lager if I wanted

 

[bernerbrau]

Well, my porter seems to have worked out the banana flavor after more aging. Thing is, it's WAY smoky from all the black patent I put in. The guy at the damn LHBS said that was just a myth...

 

[Chriso]

I've never got banana from US-05 before, I find that highly odd. S-04 I could believe.
Glad the stout calmed down though.

 

[TexLaw]

Well, my porter seems to have worked out the banana flavor after more aging. Thing is, it's WAY smoky from all the black patent I put in. The guy at the damn LHBS said that was just a myth...

As far as I'm concerned, the only myth about black patent is that it's worth a tinker's dam in a beer.

Also, what is your pitching rate? Do you use a starter?


TL

 

[bernerbrau]

I haven't calculated my pitching rate. I used a packet of S-04 and a tablespoon of DME dissolved in water for a starter on the porter, but I stopped doing starters because of advice on this board, starting with the IIPA.