I decided to bottle that possibly contaminated beer today and when I opened my fermentor all I smelled were the telltale banana esters created during fermentation. As it turns out the yeast strain I used produces a significant amount of sulfur when fermented at low temperatures. I came out a bit low on the final volume of beer. I only ended up with about 4.25-4.5 gallons of beer after loss to trub, sedimented yeast and hop sludge. I could have probably siphoned more off the stuff but I'd rather have less, cleaner beer than more, dirty-ish beer. With that bottled I have room for another batch...or two.
For one I am going to make a pumpkin ale or an ale with spices to give the flavor usually associated with pumpkin. My other thought is a Belgian beer of some type. As I've said before my mind is always subject to change when it comes to brewing. I am definitely going to brew the pumpkin style ale for Thanksgiving. I guess I'll do some research and figure out the best way to do a pumpkin beer for the holiday.
