1968 tips & suggestions?

[NateBrews]

I have made quite a bit of stuff with 1968 and never got banana out of it. Most all of them were 4% english bitters, and a couple 4.8% pale ales, so I wasn't ever stressing the yeast too much. I usually pitch it at 64 then let it free rise up to 68 for the rest of the ferment.

[BDawg]

Wow. I've had esters with that yeast, but never banana.
Somehow, that yeast got stressed. Temp control? Perhaps you pitched warm?

You can age it for a while at room temps, and the esters will decrease, though I doubt they will completely disappear.

[bazookazilla]

I pitched at 67F and let it come up to 71F over 5 days.

[bazookazilla]

The banana flavor seems to be fading with alittle bit of time. It's about 8.2% abv. Any chance I'm mistaking some sweetness/banana with high alcohol? It's not hot or solventy, just sweet.