I did a hydro test today. My reading came out to about 1.001 (been 2 weeks in carboy) but there was carbonation. Is this a result of fermentation that is still on-going? I have an airlock on so it isn't stopped up completely. I let it sit for about 10-20 minutes and then took a taste. It still had a bit of fizz. I am new to brewing so help me out here. I thought this stuff was supposed to be "still"
... Decided about a month ago to take a trip on memory lane and make a new batch. I used Safbrew T-58 instead, no egg fart smells in the house (which was good as SWMBO is pregnant and kind of sensitive to smells right now). ...
T-58 is pretty estery, isn't it? How did that come out?
What yeast did you use? I'd expect a few bits lower for most yeast such as d-47 and ec-118.
HAVING SAID THAT - you can have dissolved CO2 if you have not -de-gassed or waited it out.
the yeast was montrochet (sp?) I am not saying it is finished, but what do you mean my de-gassed? I am planning on waiting a few weeks still. Should I take the airlock off to de-gass? Or will the next few weeks let the c02 out on its own? Should I try to stir it up or anything?
A few days into fermentation I tried a little sample, and it was not bad. Already was tasting kinda dry. Seemed to be doing the apfelwein thing...rhino fart smell for a couple days, etc. Two weeks later, fermentation has pretty much stopped, and the smell of it has completely changed. It's kind of an odd sweet yet sourish smell...almost like corn or something, but it's not very pleasant. I took a taste, and it reminds me of...warm colt 45, of all things. It has a similar aftertaste. It is a lot..smoother...or something, than it was in the first few days, however.
Should I just let it sit a few more weeks or a month and then try a sample? Nothing nasty appears to be going on in it...nothing floating at the top, etc.
the yeast was montrochet (sp?) I am not saying it is finished, but what do you mean my de-gassed? I am planning on waiting a few weeks still. Should I take the airlock off to de-gass? Or will the next few weeks let the c02 out on its own? Should I try to stir it up or anything?
To de-gas, stir it really well with something sanitary. A bottle brush works well, since it'll knock gas out of solution with all of those little hairs. Do it just before bottling, for like 5-10 minutes.
A few days into fermentation I tried a little sample, and it was not bad. Already was tasting kinda dry. Seemed to be doing the apfelwein thing...rhino fart smell for a couple days, etc. Two weeks later, fermentation has pretty much stopped, and the smell of it has completely changed. It's kind of an odd sweet yet sourish smell...almost like corn or something, but it's not very pleasant. I took a taste, and it reminds me of...warm colt 45, of all things. It has a similar aftertaste. It is a lot..smoother...or something, than it was in the first few days, however.
Should I just let it sit a few more weeks or a month and then try a sample? Nothing nasty appears to be going on in it...nothing floating at the top, etc.
Fermenting anything has it's phases of nastiness. There are yeast by-products from fermentation that need to be re-absorbed by yeast. The sour smell or flavor you notice is probably acetaldehyde, it's the chemical that yeast turn to alcohol. I notice it during the ending stages of fermentation in some of my beers and wines. It will go away. Your best bet is to not sample it and pass judgment until it's in the bottle for awhile. Sampling it as fermentation proceeds is a good way to understand off/green flavors, but it won't taste right until the yeast have dropped at least.
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On Deck: AIPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Apfelwein
Just noticed that my second carboycap doesn't have a tight seal. I am sure air is escaping, but it's not going through the airlock. Normally I wouldn't worry about it, but since this is likely going to sit for many months should I consider getting a new cap?
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