Question on esters

You will need to age this beer a bit longer , it will help to diminish but not to eliminate them

 

Banana esters might be the least of your worries, if you pitched hot (btw how hot?) and your ambient temps are 74F that beer is probably a lot warmer from the ferm activity, you might end up with a fusel-y mess

besides pitch temp, what was the OG

BTW pitch temp is one of the easiest ways to mess up a beer, not enough emphasis on that IMO

 

From the other thread, you pitched too hot. A wort chiller and some way of controlling fermentation temps are tools to make better beer.

 

I would be really surprised if this beer was drinkable, 80F is way way too hot to add yeast, I guarantee it got quite a bit warmer then too due to the rapid fermentation that likely took place

I'll say it again, pitch temp is a really really easy way to screw up a beer, I suggest that you try and pitch your yeast into wort slightly cooler than you want to ferment at. Your in Mass, toss it outside and do a slow cool if you need to, I do this with wort often with no bad effects (curious to see if someone chimes in on this)

dont be a masshole cool your wort next time

 

Yes and yes and I have done it

 

You can say that again. On this website, pitching/fermenting too hot is the problem in at least half of these "is my beer ruined?" threads.

Beer is a very forgiving product. You can make all kinds of mistakes and still wind up with drinkable beer. But one thing you can't do is pitch at 80 degrees.

 

The esters might decrease a bit over time, but banana flavors in particular don't really go away. You could always pitch some brett and see if it will metabolize it over time.

 

It may not be as banana-y as it smells in the fermenter. I smell banana-ester all the time coming out of the fermenter, but not at all in most of my beers. I really noted it on my last beer with 1469 during the strong part of fermentation, which was pitched at 62F. There's some of that ester in all beers, but you don't necessarily taste or smell it in the finished product.

 

I would advise you to rack it to a secondary and take a sample,let it rest in a cold place(below 64 F).Let it be there for a long time, >4 months, then take another sample to compare.

 

You think he should secondary an ipa for 4 months? I don't. Just drink it when it's ready.

 

I think an IPA tasting like bananas is not a good option for anybody.

 

Then call it a Belgian IPA; but aging it 4 months isn't going to improve it, and aging it won't make the banana ester go away, anyway. It will be there forever. Might as well drink the beer when the hops are strong enough to mask the off-flavors, until waiting for the hops to fade.

 

I am not agree with that, moreover is very likely this beer has some fusels due to high pitch temp

 

personally if it is full of fusels i wouldnt drink it or age it, I would dump it, no use clogging up a keg with bad beer or having headaches due to fusels

use it as a learning experience, DONT PITCH HOT

 

I think this beer is savable, it´s been pitched hot but nothing to say it has not still a chance to be a drinkable beer.

 

That is what I had to do with one batch .. tried everything to fix it. Dump it.

 

Drink it when it's ready. Add a touch of extra dry hop addition. It'll still be good.