Another banana brew seems the only obvious use.
Many home- and professional brewers re-use yeast harvested from previous batches. This would come with some banana sludge, which might not be ideal.hasn't the yeast become inactive/used?
Will definitely give it a try.There should be boatloads of viable yeast in the bottom of your banana fermenter. If you collected it in a sanitary way and stored it well (closed container in fridge), it has an excellent chance of vigorous fermentation in your next batch. It will likely also bring some flavor from the banana batch.
The yeast doesn't die it just goes dormant when the fermentable sugars are gone. Give it more sugar and it'll wake up and start eating.This is really interesting, so I shouldn't need to add more yeast? Though run the risk of it not fermenting??
Immediate headaches could be the effects of the presence of fusel alcohol produced from a high temperature fermentation or poisonous methanol as suggested by @dmtaylor in a reply to a comment of yours in a different thread.Will definitely give it a try.
You sound quite experienced, do you have any suggestions why as to my ferment could cause headaches?? I don't mean next morning literally soon after having a glass, presuming it's not something else causing it..
This is correct and worrisome. Fermentation temperature control can be a huge benefit to quality.high temperature fermentation
Here are some findings and reference links regarding methanol from certain fermentations including bananas:Immediate headaches could be the effects of the presence of fusel alcohol produced from a high temperature fermentation or poisonous methanol as suggested by @dmtaylor in a reply to a comment of yours in a different thread.
I’m certainly no expert, but would lean towards fusels in this case.Here are some findings and reference links regarding methanol from certain fermentations including bananas:
https://homebrew.stackexchange.com/a/24368/16971
The learning from all of you is so appreciatedThis is correct and worrisome. Fermentation temperature control can be a huge benefit to quality.
If you cannot provide a cool fermentation environment, you may want to try yeasts bred for higher temperatures. I've only done that once, using Imperial's new Mangosteeni variety.
I would not drink beers or wines that produce quick headaches. Avoiding excessive driving and consequent hangovers is a different subject, though at my age I also don't do that any more
Even if methanol is not the culprit, OP's headaches seem to be caused by the brew. Fusel alcohols are suspects. Some are sensitive to sulfites. Any other possibilities?
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