Beer Tastes Like Banana - Help/Consolation please

[6470zzy]

Argh!

Just tried my Coopers Pale after a few weeks bottle conditioning. Banana. Right in my face, big yellow stupid smelly banana!

I've been reading around the forum and it seems like I should expect that from fermenting too warm. But I'm sure it was on the cold side - probably 15-18 degrees. And it tasted fine when I was bottling.

Could it be from a dirty bottle? I can't pick up any hop aroma either (I dry hopped 50g Chinook. Again, it was right there when I was bottling).

I'm so disappointed, this is my second 'bad brew' in a row (after a Muntons Bock that I keep wondering 'is it supposed to taste like that?').

So, any thoughts on it - could I have conditioned too warm? Dirty bottle etc?

Not a dirty bottle at all, I am going to suggest that the yeast was stressed by you not rehydrating it before pitching or that you didn't aerate the wort enough, hence the banana from the Cooper's yeast

Edit
Just realized that I have replied to a post from 2012 That's what I get from being "two fisted" this evening , at least the wine and the beer are both brewed by yours truly

[widdersbel]

Not a dirty bottle at all, I am going to suggest that the yeast was stressed by you not rehydrating it before pitching or that you didn't aerate the wort enough, hence the banana from the Cooper's yeast

Edit
Just realized that I have replied to a post from 2012 That's what I get from being "two fisted" this evening , at least the wine and the beer are both brewed by yours truly

Sorry, I thought it wasn't worth starting a new thread!

Your comments are still relevant to my situation though. I'll have to think carefully about the causes before next time, but I suspect excessive heat is the main culprit.

[widdersbel]

Update: I racked the stout into a pressure barrel last night, primed with 50g sugar.

SG has been at 1004 since before the weekend. Would have left it a bit longer but I need the FV.

Interestingly, the banana smell is still there but has mellowed, and is partly masked by the other aromas. Also, the sample tasted quite "clean". Interesting.

I'm just going to leave it to condition for a bit. It may yet turn out quite drinkable!