Originally Posted by nugsfan
Hey guys. I'm new to homebrewing and on my second batch I found a recipe for a Tommy knocker maple nut brown ale. It smelled really good when I put it in the primary fermented. However, after a couple days the smell almost made me throw up. I just transferred it into the secondary about an hour ago and when I smelled it it had the worst smell ever! It was like really gassy/ vinegary. Anybody have problems like this? My first batch, a pale ale never smelled bad. Will this go away? I wasn't sure if i had an infection and should just pour it out.??? I'm new to this website and wasn't sure where to post this. Also i checked the gravity and OG was 1.052 and now its down to 1.006 and still has another week in the secondary. Any suggestions?
Even in the midst of this thread, I would still say bottle it up and let it sit and condition for three weeks at least before you make any rash decisions. Although people here have been saying that they've dumped batches, it seems like the minimum time was 3 months before doing so.
USUALLY, beer gets better with time and I would suggest that before passing judgment on your newborn brew, let it grow up in bottles a bit before you kick it out of the house.