Pours nice gold color with healthy even white head that billows a little, laces OK. Slightly cloudy.
Aroma - nice malt aroma, slight vanilla. Hinnt of earthy hops.
Mouth feel - pretty thick, almost chewy. Coats like milk almost.
Flavor - tropical fruity, firm hop bitterness. Second pour adds estery yeast - more banana. Plain clean malt flavor in background, with slight sour hint.
Finish - bread, then balanced mild bitterness.
Overall - a heavy light colored beer, has refreshing aspects, but basically weighs in as a load. Almost like tropical fruit punch without sour flavors.
No more oats. Could bump vienna to 6 oz. Good base for savory spice beer. Try with black pepper, fennel or anise.
Add'l notes 11/6 - sampling last filled bottle. So this is what phenolics taste like. They more smell plasticy than taste it, but you get the idea. Wyeast web site indicates 3944 makes phenolics, not esters. Not banana, more bandaid. This is also in Jody's rye.
Temps and yeast are funny here. I think higher temps will bring out more esters, lower may dampen overall yeast impact, but I think phenols will be more dominant. Maybe try 3942, which is supposed to be more estery. Work at bottom end of temp range, though.
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