tobias magan (220.127.116.11)
|Posted on Sunday, March 28, 2004 - 03:32 am: ||
Tried my first lager, starting back in December. One jug of Weyermann's Oktoberfest LME (8.8 lbs), 2 oz Tettnang pellets, 2oz Hallertauer pellets, Wyeast Oktoberfest Lager yeast. OG 1.050. Brewed on 07 December, primary at 55 deg F, racked and lagered on 08 February, lagered at 34 deg F. Bottled on 11 March, FG 1.007.
Split the bottles - some to the lager fridge at 34, some to the cellar at 55 - 60, some to a warm room at 70.
Now they all taste like banana. Not a little banana, like a german weissebier. Banana. Like a banana malt. Like I took bananas, threw them in a blender with a little amber DME, and added water. Banana like a banana popsicle.
What causes this? Will it clear out? A week ago, all three sets had an overwhelming banana flavor. As I drink one from the cellar now, it isn't as noticable. Is this diacetyl, or something else? How can I control this flavor?
|Posted on Sunday, March 28, 2004 - 04:17 am: ||
I think a bit more information would be helpful for the collective to make a guess what your problem is. Namely, what is "Wyeast Oktoberfest Lager yeast"? A number would be helpful. I am thinking that the yeast is the cause of your banana flavor - just like S-23 Saflager is the source of the passion fruit flavor in my current lager.
Dave Witt (18.104.22.168)
|Posted on Sunday, March 28, 2004 - 04:56 am: ||
IIRC, Wyeast 2633 is Oktoberfest lager blend, a seasonal offering.
I wonder if the 55 deg, 2 month primary had something to do with the banana flavor. Are you sure you primaried for 2 months? I have never tasted banana flavor in one of my lagers.
|Posted on Sunday, March 28, 2004 - 05:48 am: ||
Here is some interesting info on esters.
Bill Pierce (22.214.171.124)
|Posted on Sunday, March 28, 2004 - 03:06 pm: ||
Did the beer smell and taste like bananas when you bottled it? If it didn't, the esters could be a consequence of an infection introduced during bottling, perhaps from poorly sanitized bottles.
tobias magan (126.96.36.199)
|Posted on Sunday, March 28, 2004 - 04:24 pm: ||
The yeast was Wyeast 2633.
Yes, it did sit in primary for 2 months. I roused the yeast several times during that period.
The flavor is the same banana ester as weissbier, but much stronger than I have ever tasted outside of banana popsicles or those candy necklaces on the elastic string.
I don't think it was the bottles, because the flavor was consistent across six or eight bottles. One of the bottles was clear glass, and I didn't see anything out of the ordinary. Just beer inside. Not as much residual yeast in the bottles as I've had in ales.
Will the flavor mellow out with time? Should I have done a shorter primary? Anyone ever get a flavor like this?
|Posted on Sunday, March 28, 2004 - 05:02 pm: ||
Learn something new every day - I have never heard of Wyeast 2633 Oktoberfest.
The banana flavor in a cold-conditioned weissbier will dissipate with time, so I wouldn't see why it wouldn't mellow out in a lager.
John McElver (188.8.131.52)
|Posted on Sunday, March 28, 2004 - 10:50 pm: ||
It seems likely that contamination is the culprit, but there is the strain George Fix called "tutti-fruitty".
2633 is a blend, maybe its one of 'em.