So I tried my Blonde ale yesterday.. Has been conditioning all of 5 days (i am really impatient when trying my brews). It has a distinct banana after taste. I have read this can be due to high fermentation temps, but this brew wasnt brewed any higher than any of my earlier brews which never ended up tasting like bananas. I did pitch the yeast at like 34 degrees though, but once again, not the highest I have pitched yeast before. The yeast I was using was Mangrove Jacks M10 workhorse (I havent used this before) it says that the yeast can be used as a lager or ale and up to 30 degree fermentation.
Aside from the high pitching temp, the fermentation was at 18 degrees for 10 days and cold crashed for 5 days.
The yeast was an old yeast, because I threw out my us05 accidently during the brew.
I am hoping the banana flavour will subside over time.
My thinking is, the yeast naturally produce a banana flavour whilst fermenting. As the bottles are still conditioning and the yeast is fermenting the carb drops, they are producing this flavour, which will drop out once carbing is finished. I say this because I tasted the wort during fermentation, where there was a strong banana flavour. I tasted it after fermentation and the cold crash and there was no banana flavour.
Fingers crossed.
