Enjoy the beer that you deserve.
Aroma: Fruity, Banana, or Bubblegum
You may perceive undesirable fruity aromas in your finished beer. Esters, which can cause these fruity aromas, are naturally produced from combinations of alcohols and acids in the wort.
- High yeast pitching rates can contribute to increased ester levels.
- A high starting gravity can contribute to increased ester levels.
- Low oxygen levels can contribute to increased ester levels.
- Warmer fermentation temperatures can contribute to increased ester levels.
- Certain ale yeast strains, particularly Bavarian Weizenbier and Belgian Strong Ales, are sought for producing increased ester levels to achieve a particular aroma profile.
- Do not pitch excessive amounts of yeast for the volume of beer being brewed.
- Use a strong, healthy yeast strain that is suited to the style and starting gravity of the beer being made.
- Ensure that the wort is aerated properly before the yeast is pitched.
- Ferment at temperatures recommended to the beer style. Cooler temperatures will result in lower ester levels.
- Use a neutral yeast strain that is not prone to producing esters.