What's with the bananas

[Dublicious]

Has anyone experienced this with concentrated boils? I constantly got this flavor and a buddy of mine had it too. He went to full 5 gal boils and it was gone in his beers.

[Spelt]

That's odd. I would have thought banana was always a yeast ester effect. If you see it in a concentrated boil, that would suggest some sort of odd carmelization or melanoidin effect.

[Luthierzan]

The concentrated boil could also be a factor as this was a partial boil with full extract added (before I knew about adding partial extract at the beginning). I am now AG, but still feel this is a good thread for this topic.

BTW, I am not talking some bannana esters as in the last post. I am talking BANNANA.
I ended up dumping the batch, the bannana dropped out a little over time, but not enough.

David Oh

[Dublicious]

Yeah, I'm really not talking about esters either. It really tasted like someone took banana flavoring (almost artificial) and dumped a bunch in my beer. I did the same, some of it came out over time but I had to throw a lot out or just let people who couldn't taste it drink it.

Since the last post, I've moved the Orange Hefe to a secondary and don't taste the banana (at this point it would be there) so things are looking good for the 5gal boil. I'll probably move the AG as well once I can confirm 100% that the full boil eliminates the flavor (I.E. taste the Hefe).

[BDawg]

FWIW, that fake banana flavor comes from Iso-Amyl Acetate, which is an ester, and is entirely a yeast-produced flavor.

The most common causes are inadequate aeration, under pitching, and warm pitching/early fermentation temps (ie, pitching very warm - above 75F and then letting it cool down for fermentation).

HTH-

[11amas]

I believe the ratio of glucose to maltose will also impact the banana ester formation; more glucose means more banana so if your extract was heavy on that side of the ratio or, with all grain, the mashing process favored the single chain sugars, more banana.

[brewinhard]

Just call it Monkey Love and serve it at a party !

Or better yet, try lagering for a while and that banana profile should diminish a bit.

[Dublicious]

Since the last post, I've moved the Orange Hefe to a secondary and don't taste the banana (at this point it would be there) so things are looking good for the 5gal boil. I'll probably move the AG as well once I can confirm 100% that the full boil eliminates the flavor (I.E. taste the Hefe).

It's there

FWIW, that fake banana flavor comes from Iso-Amyl Acetate, which is an ester, and is entirely a yeast-produced flavor.

The most common causes are inadequate aeration, under pitching, and warm pitching/early fermentation temps (ie, pitching very warm - above 75F and then letting it cool down for fermentation).

HTH-

All of this could describe my brewing. I guess I just really need to be careful, and relax less and have less homebrew... Oh well, I guess it's worth it if the homebrew I have tastes better!