Hefeweizen bubble gum!

[Fluidynamix]

Hey Brewsters!
I made an AG weiß with 50/50 German wheat/pilz but and threw in 100 gram (3 1/2 oz) carahell. Accidentally slightly over hopped at boil (27 ibu, targeting 14...oops)and used white labs hefeweizen IV to pitch. Had a blow out and now everything smells like original hubba bubba! :lol: It's Only been fermenting 2 days and gravity has gone from 1.044 > 1.010....there is a lot of break material in suspension at present.
Questions are.....
-have I made "fairy floss/cotton candy" and is it fixable or drinkable?
-will the break chunks settle when the yeast relaxes?
-in the brewing process is there something I'm over/under doing that causes this bubble gum sweetness?

Another note-it's summer in Sydney so I'm fermenting in 26*c (80*f)...

Cheers!

 

[mrhappy]

I am not an expert, but I think the bubble gum comes from the yeast and the fermentation temp.

I think it will lessen by the end of fermentation and conditioning.

Rene'

 

[Nosybear]

The "bubble gum" flavor is a combination of clove-like phenols and banana-like amyl acetate. The clove should not reduce as the beer ages - no, at two days down to 1.010 you're not done and I strongly suspect you had some carbon dioxide bubbles clinging to your hydrometer - but the esters - the amyl acetate - will. Give the beer some time! In general, nothing is done in less than a week and at homebrew scale, expect a minimum of two. If the banana flavor hasn't reduced to a tolerable level in two weeks, become concerned. For now, let the yeast do their job. I didn't look at the recipe - are you using WLP 380?

 

[Ozarks Mountain Brewery]

Another note-it's summer in Sydney so I'm fermenting in 26*c (80*f)...

a little high on the fermentation temps, expect yeast flavors

 

[Nosybear]

If your temps are that warm, make some Belgians! They like warmer fermentation temperatures....

 

[Fluidynamix]

Thanks for the replies!
Temperature has dropped to 22 Celcius. It is fermenting happily again...... Hoping the temperature change isn't to much a problem. I'm getting a fridge for the next batch so I can regulate the temps better. Maybe if I "cold crash" before secondary I can clear up the break material...?

 

[Ozarks Mountain Brewery]

the first 3 days of active fermentation are the most critical for temperature on ales anyway, thats when the stress occurs and off flavors are started