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Aroma: Fruity, Banana, or Bubblegum

Problem:

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.

Causes:

  • 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.

Cures:

  • 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.
Aroma: Fruity, Banana, or Bubblegum