From the HBD Archive
Subject: Chimay yeast and bananas
Date: 1992-06-03 15:34:29 GMT

Keep in mind that there are two things that can cause the iso-amyl
acetate (banana) (and I could be wrong about the chemical) problem.
One is high temperature, but I've fermented batches with Chimay at
high temperatures without any problems. The other is insufficient
aeration at pitching time. Insufficient oxygen causes some yeast
to develop with very thin cell walls, and for some reason completely
unknown to me this results in excessive production of the ester.

On the bright side, I've found that the banana taste fades with age.

Mike McNally
Digital Equipment Corporation
Western Software Lab

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