Is it off?

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Jimberbob

Is it off?

Post by Jimberbob » Fri Jul 27, 2007 6:26 pm

I followed a recipe from Marc Ollosson's book 'Dan yr awel special'.
Everything went well with the brew until I pitched the yeast. I used Gervin English ale yeast, which I have used on many occasions with no problem. The yeast refused to form the big head, on the second day of fermenting I roused it. After 7 days it had (suprisingly to me) fermented down to the expected FG. I siphoned it off to a secondary vessel, had a taste :-& .
I got a very strong taste at the back off my tounge of what I can only describe as black banana's. Could anyone tell me if it worth perservering with this batch, or should it be heading for the plug 'ole? :unsure:
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DRB

Post by DRB » Fri Jul 27, 2007 10:22 pm

What does black banana taste like?i'm intreged now,I think i'll go and bash a banana untill it goes black and taste it.
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mixbrewery
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Post by mixbrewery » Fri Jul 27, 2007 11:36 pm

put 'em in the fridge and they'll go black!
Check out the beers we have for sale @ Mix Brewery
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delboy

Post by delboy » Sat Jul 28, 2007 12:25 am

DRB wrote:What does black banana taste like?i'm intreged now,I think i'll go and bash a banana untill it goes black and taste it.
Strange that was my first thought as well, black bananas just taste sweet to me.
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mr bond

Post by mr bond » Sat Jul 28, 2007 1:18 am

If you mean black as in over ripe bananas, it could be just an estery compound from the yeast.I've had some give me a bananaery characteristic if fermented warm.But it was usually more evident up front on the nose and is more of a lolly banana type flava.
I usually leave my ales in primary for 14 days to allow yeast to clean up some of those by products and to vent some of the esters off b4 bottling.

let it age a bit and try again later.
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torchwood brewery

Post by torchwood brewery » Sat Jul 28, 2007 1:33 am

banana sweet flavours usually mean to higher temps but that said was the yeast a second use or a fresh new one?

if it taste ok though i would change the name to Charles Wells banana bread ale :lol:

thats not a bad drop IMHO it should mellow with a bit of age .

let us know the results

richard
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Jimberbob

Post by Jimberbob » Sun Jul 29, 2007 10:52 am

Thanks, it is in a secondary vessel now, i've hidden it away for a while. I'll let you know in six weeks or so. :D
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SteveD

Post by SteveD » Mon Jul 30, 2007 12:54 am

Banana or pear drops aromas and flavour - amyl acetate. Usually the result of a too warm fermentation. A little bit is ok, too much and it's cloying. It won't go away, so rename the beer 'bananale' and drink it anyway. Amyl is quite satiating in that you have a sip or two and quite like it, but by half a pint you've had enough.

As a general rule for ales, keep it between 16c and 20c
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