Wyeast 1084 and Banana Esters

[VTDuffman]

I brewed my first traditional AG batch last week, an Irish Red Recipe from BCS. I took a hydrometer sample yesterday, and fermentation is fine (It actually fermented out pretty dry because I had issues with low mash temps). But, when I went to taste the sample I was just punched in the face with banana aroma. I'm pretty sure it's aroma more than anything, but aroma affects taste.

Fermentation temps never really got that high, like 68F max when things were really chugging, but I just checked out the wyeast website and they say anything over 64 starts producing esters - and they aren't lying.

So my real question is - do esters subside during the "clean up" phase? I'm really hoping they do. I was probably going to give this one at least 3 and maybe even 4 weeks in the primary before kegging. I wasn't really planning on serving it until St. Pat's anyway. I'm pretty much just trying to RDWHAHB, but was hoping for some insight.

 

[NordeastBrewer77]

was the 68 degrees ambient temp or the temp inside the fermenter? 1084 will kick a lot of fruit esters at temps over 70.

yes, esters will fade a bit during the clean up part of primary if you give it some extra time. when i use english yeasts i start the ferment out around 62 inside the fermenter, allowing it to slowly rise to 67 or so by the end of fermentation. i then hold the 67-68 for a week after i reach FG.

 

[VTDuffman]

was the 68 degrees ambient temp or the temp inside the fermenter? 1084 will kick a lot of fruit esters at temps over 70.

yes, esters will fade a bit during the clean up part of primary if you give it some extra time. when i use english yeasts i start the ferment out around 62 inside the fermenter, allowing it to slowly rise to 67 or so by the end of fermentation. i then hold the 67-68 for a week after i reach FG.

68 as per stick on thermometer on the better bottle, and it was really only up there for a day or two during active. It's already back down to ~63 (which is about where I pitched it). Unfortunately, I don't have a temp control fermentation chamber or anything like that. The brew closet in the basement usually does a fine job. This is new for me.

 

[NordeastBrewer77]

yeah, so it was probably up at 70 or so for that time, but not a big issue as you'll be letting it sit for some time.
as for controlling temps cheaply and easily, look into a large bucket that you can place your fermenter inside of, then add a water bath. it's what we call a 'swamp' cooler here on HBT. you can control temps with frozen bottles of water to cool it off and a small aquarium heater to warm it up. i use 18 gal 'rope tote's, they're like $10 at Home Cheapo. you can skip the heater, but a cheap 50w will work fine if you go that route, they're around $10 also.

 

[VTDuffman]

yeah, so it was probably up at 70 or so for that time, but not a big issue as you'll be letting it sit for some time.
as for controlling temps cheaply and easily, look into a large bucket that you can place your fermenter inside of, then add a water bath. it's what we call a 'swamp' cooler here on HBT. you can control temps with frozen bottles of water to cool it off and a small aquarium heater to warm it up. i use 18 gal 'rope tote's, they're like $10 at Home Cheapo. you can skip the heater, but a cheap 50w will work fine if you go that route, they're around $10 also.

Thanks for the info, I might try that.

 

[dillrepair]

my basement is cold and the stick-on thermometers on my glass carboys only said 64 during peak fermentation and i still am smelling really strong banana from the bubblers. this is from a dark sweet stout i'm working on. hopefully that dissipates after while.