Hefe and TC

[delboy]

Had a taste of my hefe (recipe at start of thread) tonight when taking a gravity reading (i want to move it to a warmer room before the fermention is finished) it has an almosty smokey taste which for the life of me i can't account for. I had some carmunich in there but don't remember the wort tasting smoky.
Is this a normal flavour thrown by a hefe yeast or has something gone wrong. Has it something to do with the low fermention temp (17C).
Its only three days old at this point and maybe it'll change its character in the warmer room 21-22C.
Any suggestions???

BTW the turbo cider made with the same batch of wyeast 3068 is tasting great so far.

[oblivious]

Smokiness is usually associated with phenols; it’s probably just something the yeast will clean up if give time. By the way how long do you plan leaving it before keging or bottling?

At worst you could call it a Rauchbier Weizen!

[delboy]

thanks for that bit of info oblivious i was thinking 10 to 14 days tops and then into a keg, hopefully it'll clean that taste up a bit and produce a bit of banana at 21-22C for the rest of the fermentation.