I brewed a Christmas ale last night, with molasses and spices and such added during the boil, then I cooled it, put it in my bucket and pitched the yeast. Within 4 hours I had a few bubbles in the airlock. I get up this morning and it's bubbling like crazy... so far so good right?
Except, the smell is the airlock is unlike anything I've come across in normal fermentation. It's not that it smells acidic or sour or vinegary or anything, but it's more like you feel a burn in your sinuses when you smell it.
Anyone ever had this happen and feel like telling me what it means???
Primary 1: PawPaw Wheat
Primary 2 Air
Secondary 1: Experimental Wild Beer
Secondary 2: Backyard Blackberry/Grape Wine
Bottled/Drinking: Spiced Belgium Ale, Pumpkin Ale, and a variety of cider, mead and farmhouse wines
On Deck: Coffee Porter?