I am making the Northern Brewer Nut Brown Ale kit, and I pitched at 73 degrees with the Nottingham dry yeast it came with. Fermentation got a slow start, but it was steadily chugging away after 12 hours. I noticed my fermometer read 70 degrees for the first 12 or so hours of fermentation, then lowered to 66 by the next day. I've heard that temperatures of 70+ can give off a banana flavor. I can't tell if the smell from the airlock is banana or just generally sweet.
Would it be a strong banana flavor if the temperature was too high? And should the smell from the airlock be somewhat fruity for a malt-forward brown ale with English yeast?
Thanks in advance!
Would it be a strong banana flavor if the temperature was too high? And should the smell from the airlock be somewhat fruity for a malt-forward brown ale with English yeast?
Thanks in advance!