I have read about how the Westmalle yeast can give off wicked iso-amyl acetate, or banana esters. I had not experienced it though until now.
I brewed a tripel last November. It tasted awesome right before bottling. Crisp slightly fruity, no bananas though. I bottle conditioned it adding some safale s-04 with the priming sugar to around 3 volumes. It had been very clear after cold conditioning for several months, that is why I added back some yeast. I was afraid I had added too much as it became wicked cloudy in the bottle.
2 weeks later sitting in a warm box @ 79F they have cleared nicely. The yeast flocculated pretty much completely. I opened one today. It was a bit tough at first to remove the cork but it came out and is very well carbonated.
The problem is, it tastes like wicked ripe bananas. Like you would make banana bread from, completely brown skin...
What happened? The 530 is known for this but it did not taste like it pre bottling. As far as I know s-04 is not known for extreme banana esters. I suppose there was enough of the 530 in there to kick up some banana?
Will it fade with some cold conditioning?