whoooooo!!!!

[awake]

I GOTS BEER!!!!!!!!!!!!

i'm working on my first batch (a smooth nut brown) and have kept and "eye" on the scents that were present during fermentation. when i began, i read something about a banana smell but didn't really pay attention. within a couple of days i noticed a banana-ish smell. being to busy to check the board for posts on this, i just let it got.... let's see what happens.

point is... tonight i bottled (after 1 in primary and 2 in secondary) and decided to drink a flat beer (i usually drink guiness anyway). i am enjoying every sip of this flat beer!!! it's delicious. VERY faint possible banana-ish taste (which i understand will fade within a week or two) but that could just be part of the brew. tasty, tasty, tasty....

i can't wait until is gains some carbonation and ages for a while



p

 

[Evan!]

What kind of yeast did you use? Typically, Bavarian hefeweizen yeasts produce strong banana aromas; when my wheat doppelbock was fermenting, my entire beer room smelled like ripe bananas. Many good German wheat beers retain this banana character in the finished product...but a nut brown, I'm not sure...unless you used a bavarian wheat yeast strain, of course.

What were your fermentation temps? Sometimes higher temps produce esters that can resemble fruits, including banana. Glad it turned out well, though---I can't say that I'd mind a subtle banana note in a nut brown....

 

[awake]

since it was my first attempt, i just used the munton's dry yeast that came with the ingredients. my fermenting temp. was held constant at about 72 which may have been a little high. the majority of the fermenting happened very fast. the morning after brewing, the air lock was bubbling like crazy (though it never got blown off). on the third day it had pretty much stopped. i read somewhere on here that as fast fermentation could also lead to banana like scents.

it's not a bad taste at all. if fact it goes pretty pretty well with the nut brown. i was just evaluating the outcome.