jackgym
Well-Known Member
Hi Brewers, I'm using an M54 California Lager Yeast for a fresh word lager kit and it's giving off a banana aroma during fermentation? Is this normal with this yeast?
M54 California Lager Yeast
- Thread starter jackgym
- Start date
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dmtaylor
Lord Idiot the Lazy
I think I've heard others report similar things with this yeast. A cooler fermentation temperature should help prevent this. How warm are you fermenting with it? It should also disappear with aging, after say a couple of months. Even a hefeweizen will lose its banana character after about 6-12 months. If the banana is slight it won't take that long. If it comes out strong, you might need to age it a while. I mean... it's a "lager" after all.
Just try to keep the temperature down below say 18 C if you can, and try to be patient. Even a California lager isn't meant to be fermented hotter than 18-19 C.
Just try to keep the temperature down below say 18 C if you can, and try to be patient. Even a California lager isn't meant to be fermented hotter than 18-19 C.
jackgym
Well-Known Member
Yes, it is a lager after all. I'm fermenting it at 18C and it's ready to bottle. I usually leave the bottles for a month so it could disappear. Anyway, if it tastes okay it won't matter. This is my first "pseudo" lager attempt.
jackgym
Well-Known Member
jackgym
Well-Known Member
Well, I'm drinking the lager and it's lost the banana aroma but I'm still finding the Fresh Wort Kits mainly all tasting much the same.
An Ankoù
Well-Known Member
I've heard it said, but never experienced it. I make my pseudo lager with Nectaron so perhaps they complement each other. That said, I ferment at 17-18C.
Pseudo lager is a horrible it makes the style sound like it's something phoney. A fellow brewer came up with the acronym GPA, which is an anagram of pseudo lager. I'm going to stick to that.
jackgym
Well-Known Member
GPA it is then. 
