Esters during secondary fermentation?

[neillf]

Hi Guys, I read up a little about esters recently (FV shapes) and it mentioned somewhere (?) that esters can occur during secondary fermentation and during conditioning. Last night I had a couple of pints of wherry that went into a PB in early Feb and boom big banana flavours right from the first sip! I’d had a pint or two on a few occasions before and I swear I hadn’t tasted this before. Yeast was S-04, secondary fermentation in the warm for 10 days and then to a cold place since then. It was in primary for 14 days and dry hopped for the last 7. Do you think it’s really possible for esters to develop during secondary / conditioning? Anyway to avoid this if it's correct? I'm assuming this occured during primary ferm and I've just picked it up (maybe pitched yeast too warm). It’s really overpowering during the first pint and then…
Thanks,
N.

[seymour]

Definitely yes, especially at warmer temps. The solution would be a bigger, healthier yeast starter (2 packs if using dry), lower fermentation temperatures, more consistent temperature control, and lengthier conditioning before bottling. All that aside, though, I'm constantly trying to increase the banana (isoamyl acetate), so I bet your "flawed" English bitter would 'bout blow my mind!