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4

IMHO the bananas are best added (mashed up) to the hot wort post boil. Boiling for any significant time can drive off esters that add to the flavour and aroma. Adding to the mash can also increase the bulk volume to crazy proportions, making handling more difficult. A friend has brewed banana beer by vigorously mashing/blending the soft bananas separately in ...


3

It's certainly possible that the banana esters are due to warm fermentation temperature. After sanitation, I'd argue that the most important step in brewing is fermentation temperature. You want both the correct temperature for your yeast (each yeast varies so check the manufacturer), and a consistent temperature. The method you mentioned helps primarily ...


2

Even though your question pre-supposes using bananas to impart a banana flavour into the beer, may I humbly suggest an alternative? It requires FAR less effort than what you're getting yourself into here and has some very banana beer at the end of it ... I brewed a beer recently that I called '21 Bananas' ... it was a Hefeweizen popular for the reason it ...


2

I’m somewhat new to brewing but I’ve brewed a few different beers with fruit and in my experience adding fruit to the secondary fermentation seems to work better if you’re trying to keep the flavors and aromas intact. I don’t know about bananas but I’ve been curious about that too. My brother and I brewed a cantaloupe IPA and it was amazing.


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Would placing the fermenter tank in a tub of water be a good way to handle hot environments? I started brewing extracts a couple of months ago and I started to do the "swamp cooler" method which sounds similar to that which you have postulated. The only difference is that I never replace the water. I would recommend using a outer bucket filled with water ...


2

The esters which provide the banana aroma are only formed at the start of the fermentation, when the yeast grows and multiplies. And indeed underpitching is part of this. However, after your first beer, the yeast has multiplied, and so if you would or had pitched your new beer on this yeast cake, no more (or much less) banana esters would have been formed. ...


2

The above answers are all quite correct. One additional comment, though: All things being equal, the yeast generally tends to produce esters during the earlier stages of fermentation, while the re-uptake of these esters tends to occur during the later stages. Therefore your finished beer will have higher levels of esters if the fermentation starts at a ...


2

Ethyl acetate is created by all brewery yeast. This is a volatile ester as are all the ethyl esters. Generally these esters are created when the yeast is stressed but remain when yeast isn't given the chance to reconsume them or is incapable due to conditions. Also these esters being volatile are subject to being blown off with cO2. Which may account for ...


2

Ethyl Acetate is the ester of ethanol and acetic acid and has the aroma of pear drops to solvent depending on the concentration. The taste threshold is roughly 120mg/L. Isoamyl acetate also known as isopentyl acetate, is the ester which tastes like bananas in low concentrations. [1] Depending on the yeast strain there will be differing levels of higher ...


1

The temps you mention in the comments look about right, my guess would be you are under pitching. I have managed deliberately to get banana flavours with both S-04 and US-05 by bumping up the pitching and FV temp for the first 2-3 days of fermentation, but if you are holding it around 68F(20C) then you should be OK. You could try: pitching at a slightly ...


1

Fruity banana taste/flavour is common in wheat beers. To be more spesific Weihenstephaner has it. Several yeasts (wb-06 etc.) produce banana flavour taste in particular warmth condition. My last wheat beer batch was fermented between 20-21 celcius and it has a little bit of it. It is more spicy and sour. Between 23-25 celcius though it should produce ...


1

I agree with others; I think your fluctuating temperature is the likely cause. I have never tried the swamp method but I am about to convert a refrigerator into a fermentation chamber. I have a temperature control unit I picked up on ebay from someone in Hong Kong - the unit name escapes me at the moment. I am going to by-pass the thermostat on the fridge ...


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