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Old 03-09-2007, 12:56 AM   #1
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I just transferred my Irish red ale from prime to the second. Well it smelled fruity! This is my first batch and was just wondering what it should smell like. It looked great! I forgot to take a FG, so I'll just wait a few weeks and find out. I guess my question is what should green Irish red ale smell like?



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Old 03-09-2007, 12:59 AM   #2
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post a recipe, that will help us figure this out. Could be from the yeast.

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Old 03-09-2007, 01:04 AM   #3
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Fruity, flowery and like a dead skunk's fart...

Pretty typical smells for a transfer brew. Congratulations on your first batch. Don't worry. It will be fine.

Don't be shy about getting in there and stealing a sample for a gravity reading. Just be very sanitary. It's alos a good time to give taste. Though don't try to judge a green beer's taste this early in your brewing career.

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Old 03-09-2007, 01:33 AM   #4
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Temperature has a big impact on fruity flavors and aromas. What temp did it ferment at?

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Old 03-09-2007, 01:42 AM   #5
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I had an irish red smell pretty fruity until it had spent a few weeks in bottles. It turned out okay thought.

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Old 03-09-2007, 02:22 AM   #6
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It fermented between 68-72 degrees. Is this bad, should I be fermenting at a lower temp?


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Old 03-09-2007, 02:27 AM   #7
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Quote:
Originally Posted by dabber
It fermented between 68-72 degrees. Is this bad, should I be fermenting at a lower temp?


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nope, that's good.
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Old 03-09-2007, 02:48 PM   #8
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Temp sounds fine to me, I wouldn't worry about it too much, wait and see how it tastes after it's been in the bottle for a few weeks, until then you won't really know.

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Old 03-09-2007, 03:04 PM   #9
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Irish red ales have a LOT of grains in it. As long as you had a good fermentation, it will be good. This is the whole thing about the art of brewing. Every batch will be different and new. After time, you'll slowly start to realize what you like and what you don't like. From there, you go on to making your own recipes and then the fun really begins.

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Old 03-09-2007, 06:17 PM   #10
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Some yeasts are more estery than others. What did you use?

Sometimes all it needs is time to mellow it out. I had a scottish ale that tasted like sour apples until it had been bottled for 5 weeks.

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