This ever happen to anyone else? How boned is my brown ale?
I know this particular yeast isn't supposed to go beyond 70º if you don't want banana esters. Despite my house being 60º, my fermometer is a high temp (perhaps due to violent fermentation). There's a lot going on in the brew, so I hope that might distract from any off flavors.
For reference, here is my extract recipe for 5 gallons, based on a Moose Drool clone kit:
0.25 lb caramel 80L
0.25 lb pale chocolate
0.125 lb black
6 lbs amber syrup
1 lb amber dme
1 lb brown sugar 60 min
2 lb brown sugar 15 min
1 oz US Goldings 60 min
1 oz Liberty 45 min
1 oz Willamette 15 min
1 lb lactose 15 min
Adding vanilla tincture at bottling
I know this particular yeast isn't supposed to go beyond 70º if you don't want banana esters. Despite my house being 60º, my fermometer is a high temp (perhaps due to violent fermentation). There's a lot going on in the brew, so I hope that might distract from any off flavors.
For reference, here is my extract recipe for 5 gallons, based on a Moose Drool clone kit:
0.25 lb caramel 80L
0.25 lb pale chocolate
0.125 lb black
6 lbs amber syrup
1 lb amber dme
1 lb brown sugar 60 min
2 lb brown sugar 15 min
1 oz US Goldings 60 min
1 oz Liberty 45 min
1 oz Willamette 15 min
1 lb lactose 15 min
Adding vanilla tincture at bottling