Imperial B48 and Banana flavor

[Knkbrand]

Hello everyone! I am looking for some help and guidance. I just brewed a Belgium Quad trying for something like a Chimay Grand Reserve. It finished a little like in color, so I need to tweak the recipie a bit. However a bigger concern is the yeast I used was Imperial Yeast B48 Triple Double, and I am getting a lot of banana in the nose and the taste. I fermented at 65 Fahrenheit. Are their any suggestions oh how to eliminate the banana taste? I bought a chimay to taste side by side, and I don't get any banana in the chimay. I wasn't sure if this yeast could be fermented colder like the hefeweizen yeast to eliminate the banana. Thanks in advance for any help!

 

[thehaze]

Some Belgian yeast will give off banana esters, but can and will dissipate. I for one, do not dislike it.

I would however draw attention to the fact that you brewed a Belgian beer and fermented at 65F. That's a good temperature to get restrained ester and phenolic production from the yeast. I much prefer warmer temperatures with any Belgian yeats strain, be it dry or liquid.

 

[NiwotBrew]

Yeah, let that beer hang out at room temp for a couple weeks and you’ll be surprised how much it changes.

 

[Knkbrand]

I would however draw attention to the fact that you brewed a Belgian beer and fermented at 65F. That's a good temperature to get restrained ester and phenolic production from the yeast. I much prefer warmer temperatures with any Belgian yeats strain, be it dry or liquid.

Well it wasn't as restrained as I was hoping for Not a big fan of banana esters. but I really enjoy those belgium beers that don't have a banana taste. same goes for my Hefes when I brew them. I ferment really cold to bring out the clove and subdue the banana. Was hoping for the same with this belgium.