I've got an English Pale that's been bottled for over a month. I cracked a couple open a couple weeks ago and it was great! Recently however they have started getting a banana type flavor... It's not bad, I just don't know where it's coming from. Any ideas?
Off banana taste?
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Chattan
Well-Known Member
Drink it, quick, before it gets worse.
It's an ester some yeasts produce at higher ferment temps. Wheat beer/hefe yeasts are known for this.
Yup, it's likely isoamyl acetate, an ester that often appears when temperatures get high. Some strains produce more than others. I've had banana bread bombs with some hefe strains even with a 69F fermentation.
I don't think I've ever noticed it with 1056, WL001, US-05, the traditional American/California ale yeasts. You said this was an English pale; what strain were you using, and what were your ferment temps (and how did you measure/control them)?
I don't think I've ever noticed it with 1056, WL001, US-05, the traditional American/California ale yeasts. You said this was an English pale; what strain were you using, and what were your ferment temps (and how did you measure/control them)?
