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Old 03-02-2009, 02:56 PM   #1
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Default First AG brew, smell?

I took a gravity reading of my first AG brew, a 2 row/Cascade SMaSH today. It started at 1.038 and now it is 1.016. I am drinking the sample out of the hydro. test jar and it has a very strong vegetal smell to it. It kind of smells like dark leafy greens that have been boiled, its the only way I can describe it. I brewed it on the 16th of Feb and today marks 14 days in primary. I did a 3 gal batch in a 6 gallon carboy using nottingham yeast. It doesnt taste bad but the smell is concerning me. Any ideas?

Eric

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Old 03-02-2009, 03:13 PM   #2
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Did you dry hop? How many IBU? What was the hop schedule? Whole leaf or pellet?

BJCP's "Beer Faults" document says

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Encourage a fast, vigorous fermentation (use a healthy, active starter to reduce lag time; this is often due to bacterial contamination of wort before yeast becomes established). Check sanitation. Check for aged, stale, or old ingredients (especially old liquid malt extract). Avoid oversparging at low temperatures.
It's still a little young and you may be getting a bit of green beer. Time heals most wounds.
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Old 03-02-2009, 03:15 PM   #3
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If it was DMS you'd taste it. Give it time.

Is this an ale or a lager?

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Old 03-02-2009, 03:51 PM   #4
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I used Nottingham ale yeast.

I didnt dry hop. I used whole, organic Cascade hops that smelled awesome. The hop schedule was:
.5 oz at 60 min
.5 oz at 20
.5 oz at 10
.5 oz at flameout

I dont know what the AA's were exactly

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Old 03-02-2009, 05:23 PM   #5
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If it is "green" still, then should I wait at least another week before bottling and carbing?

Eric

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Old 03-02-2009, 09:30 PM   #6
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I'd give it another week then bottle. Besides alc production there is also a "clean up" stage where yeasties eat up a lot of their byproducts.

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Old 03-10-2009, 12:53 PM   #7
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Well its a week later and its still at 1.016, still with a slightly funky, but not bad smel and still bubbles every now and then. I only used 2 row malt, so it seems right that there werent too many fermentables in it and could finish as high as 1.016. My mash temps did get a little high, about 165, could that result in a funky smell? Maybe its the Cascade hops giving it a green smell? I'll give it a few more days and see how it is. Its almost been 4 weeks now.

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Old 03-10-2009, 02:08 PM   #8
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Well, maybe its been too cold in my room the last couple weeks. A soon as I turn the heater on, I start to see bubbles in the airlock, but after having the heater off overnight it stops. Hopefully the changing temps havent stressed the yeast too much.

Eric

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Old 03-10-2009, 02:13 PM   #9
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With that yeast I would expect better attenuation, unless you mashed high 156-158. I think your best bet would be to heat the beer to 70 and let it work for another week. Then test your gravity again. I'm in the same boat with you right now. I have a red ale that started at 1.057 and is sitting at 1.026 now. Sit and wait is all we can do.

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Old 03-11-2009, 12:58 AM   #10
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it sounds like the bubbles you're seeing are probably CO2 coming out of solution.

I bet the high mash temp (165 is _really_ high) is what caused the low fermentability.

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