|Bananas in beer = no thank you|
This banana flavor is the one that I hate the most.....so if you're like me, your going to try and figure out a way to decrease this ester, either by yeast selection, or fermentation temperatures, or fermentation procedures. I just don't dig on banana's in my beer, or in my banana splits, or in my malts. The only time I like banana is in bread, or by itself. Definitely not in my beers. Maybe in a hefeweiss, but never in my Belgians!
I, for one, will look to reduce isoamyl acetate at all costs. If I ever do a Hefe again, or a Dunkel, or a belgian wit, or certain belgian strains, I'll definitely be fermenting a well aerated wort, with a large yeast starter, and at 60-65 degrees (at the extreme low end of the temp range).
My recommendations on way's to reduce this ester..
- Yeast's to aviod or ferment in the low 60's. Any Hefe yeast.like Wyeast 3068, or the white labs equivalent White Labs WLP300, Wyeast 1214, and many other Belgians and Hefe yeasts.
- Use Wyeast Belgian Ardennes -3522, or Wyeast 3787 - Trappist High Gravity for Belgian Dubbels and Triples (I used is for a Patersbier and it turned out amazing). Try Wyeast Belgian Wheat 3944 for your Hefe's and Wits or WLP380 and keep those temps in the low 60's while fermenting the first few days!