How to get more ester flavor from the american ale yeast II

[Dmp]

I have wyeast labs american ale II and I have previously gotten strong fruit flavors from fermetning at high temps, when recently used to brew again it tasted way to clean, I tried high ferment temps aswell, will over pitching the yeast help with eastor production? letting ferment longer or what?!

[BDawg]

under pitching will promote more esters than overpitching.
Pitch warm, too, and let it cool to your target ferm temp. These compounds are formed during early phase of fermentation.

That said, why not use a naturally fruitier strain like a British yeast (such as 1968)?

[Mills]

I have found that I am getting expected ester levels from pitching my yeast at fermentation temps and not too far below. I had gotten into the habit of pitching everything around 60 and letting it rise. I was getting comments from judges about my british beers being too clean ester wise. My last two british beers I pitched at 67-68 and got appropriate amounts of esters.

Mills

[brewinhard]

You could also try messing around with oxygen aeration levels in your wort prior to pitching. That too will lend different characteristics of esters to your finished product.