Wyeast 1272 Question

[SynthesisError]

So, I come home from class today and I'm greeted by the pungent aroma of fresh baked banana bread and bubblegum. Over the weekend I started fermentation on a partial mash IPA with Wyeast 1272, which I have never used before. It is advertised as "fruitier" than 1056, which I normally use, but I have never had a fermentation smell like this. The gas coming out of the airlock smells overpoweringly, disgustingly sweet, and reminds me of the dreaded soap/candle/lotion store at the mall. It has also caused my whole house to smell this way, and I haven't ever had fermentation smells permeate to that degree. Fermentation temp is 62-64*F, OG 1.058, and fermentation has been rolling along nicely for the past two days with relatively little aroma. It's as if a bubblegum bomb exploded in my closet overnight. My question is, will the finished product be this estery? Should I leave it in primary for a week or two longer before racking it off the cake, or will this just exacerbate the problem?

 

[MNDan]

Are you sure about your fermentation temp (i.e. is it the actual temp of your wort, or just your ambient air temperature)? I've used 1272 a lot, and it's never kicked out much for crazy ester smells - I ferment at 68F with it usually.

 

[FourSeasonAngler]

1272 gets downright bananas foster over 70F IME.

The good thing is that the banana esters fade in the bottle... after a year or so.

*nut-kick*

 

[SynthesisError]

Are you sure about your fermentation temp (i.e. is it the actual temp of your wort, or just your ambient air temperature)? I've used 1272 a lot, and it's never kicked out much for crazy ester smells - I ferment at 68F with it usually.

Ambient temp in the brew closet has been between 62-64F. By far the coldest part of the house. I haven't taken a wet reading, and I probably won't, but I'm willing to bet it isn't above 70.

 

[FourSeasonAngler]

Yes, but your brew can be as much as 10 degrees above ambient.

Probably too late to get an accurate wort temp. Maybe a long rest after primary ferm will give your yeast a chance to clean up after itself?

 

[SynthesisError]

Maybe a long rest after primary ferm will give your yeast a chance to clean up after itself?

I will try this. If it hasn't dried up after 3 weeks or so in primary, it's going straight to bottles that say "unicorn puke" and I'm giving it to my friends.