- Apr 8, 2018
- Reaction score
One of my '17 PN barrels has that unmistakable smell of bananas and its pretty blatant. I remembered vaguely that it was a bad sign so I looked it up. I do cold slow fermentations so that might be the culprit. I use 1 ton fermentation bins and use fish tank heaters to heat. Over the course of 3 weeks, give or take, it gets to 70 degrees at most, but it takes a while with this method of heating. The other possibility is amyl acetate. If that is the case how should I mitigate it? If it is because of the cold fermentation is there any remedy? I'm guessing it won't spread and will just be diluted once its blended? How can I determine what the source is?