Banana from windsor

[barry44]

Hi,

First time using Windsor as I'm currently brewing Jims ESB and I've noticed a strong banana smell coming off it as it ferments.

It is in my fridge at 20° and it appears to have got down to final within a week with no apparent issues. Samples taste fine.

Anyone else experience this?

[jceg316]

Is the thermometer probe in the actual FV?

[barry44]

No, it's on the side of the fv underneath a piece of sponge.

I've since bottled the beer after transferring to secondary to dry hop.

Everything settled down and appears ok from the taste I had earlier.

[micmacmoc]

I'm using windsor. No banana fragrance, but such rubbish attenuation/flocculation i wont bothet again. I have added sugar and a new yeast to one brew such is the windsors lazy attitude.

[Jocky]

Hi,

First time using Windsor as I'm currently brewing Jims ESB and I've noticed a strong banana smell coming off it as it ferments.

It is in my fridge at 20° and it appears to have got down to final within a week with no apparent issues. Samples taste fine.

Anyone else experience this?

You get it with a few yeasts - esters from yeast growth - but in most cases it's only an aroma and is cleared out in the final beer.

Windsor is a funny yeast - goes off like a rocket and gives up before the job is properly done, but does provide some fantastic esters. If you don't like where it's going to give up then it's best to pitch a pack of US-05 or similar attenuative yeast when Windsor has taken off.

[jaroporter]

yeast still in suspension and not at FG.... ....do ya think it might still be fermenting.. ??

[super_simian]

yeast still in suspension and not at FG.... ....do ya think it might still be fermenting.. ??

What's your:

Original gravity?
Expected final gravity?
Current actual gravity?

[jaroporter]

sorry it was a tongue in cheek remark based on the fact that the two main complaints about windsor - low flocculation and low attenuation - would seem to suggest that there's a chance the yeast ain't done yet! winsdor with both attenuate well and clear perfectly if given the chance. it can be slow, though, there's no denying that..

[jceg316]

Sorry about the late reply. I see it's sorted itself out now, as I always say time is a great healer of homebrew. Anyway, it would be interesting to know what the temp inside the FV is, as it's probably a few degrees hotter which canead to banana flavours from certain yeasts.