Banana-forward saison

[giacomo]

Meh... I was giving WLP568 (Saison blend) a try, and after 2 weeks of primary, with temperatures progressively increasing from 21°C to 26°C and a gravity reading of 1.010 (which is what I expected it to end fermentation), there's a clear aroma and flavor of banana esters that I didn't expect (nor was looking for)...

I'm wandering to leave it on the yeast for the next 3 weeks (I'm in Seattle for 2 weeks from Friday), rack to secondary and leave it there for 3 weeks or just go ahead and bottle sometimes this week...

[LordEoin]

if it's finished fermenting, cold crash and bottle it.
Some time in the bottle will fade the banana.

[giacomo]

You are suggesting cold crashing it just to enhance clarity or because of more related effects?

[pob]

Would the extra few weeks not give the yeast time to clean up?
Maybe transfer to secondary next week (before you go). Then bottle on your return.

On Sat, I do recall a wise man quoting a sign he'd seen in Cantillon; now, how was it translated again?

[LordEoin]

You are suggesting cold crashing it just to enhance clarity or because of more related effects?

For clarity. Drop some of the yeast out.
By the time you get back it'll be clear and carbonated, then it's just a matter of waiting for the banana to fade out.

You could leave it in primary, or rack to secondary, but if it was my beer i'd be happier to know it's already in the bottle waiting for me.

[giacomo]

On Sat, I do recall a wise man quoting a sign he'd seen in Cantillon; now, how was it translated again?

Savvy suggestion
I'm just a bit scared of autolysis, but racking should be enough to avoid it for a couple of weeks... I could ask my wife to set the temperature to 4°C half way through the trip so that it's ready for bottling when I'm back?
What's the impact of cold crashing on the carbonation in bottle?

[pob]

You won't get autolysis in 14 days, maybe 14 weeks.

I'd only drop temperature back to 16-18°C for bottling, you need the yeast awake to allow them work on the sugar for carbonation & conditioning (unless your kegging where you could cold crash).

[LordEoin]

What's the impact of cold crashing on the carbonation in bottle?

it might just take a little longer. there's still plenty of active yeast left to carbonate as normal though.
have a read off this