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Old 08-25-2006, 08:29 PM   #1
Drop Dead Fred
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Default Smells Like Grapefruit!!! HELP!!!

I recently made a Porter using malt extract and after 3 days of fermenting, the beer smells like grapefruit. After 2 days it was a mixture between a citrus smell and hops. I thought origiinally it might just be the hops because I know some, like cascade, have a cirtrusy smell. But I used US Hallertau and Fuggles. Neither which according to my research produce that type or aroma. Is my beer contaminated? Is my brew doomed??? HELP!!!

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Old 08-25-2006, 08:37 PM   #2
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RDWHAHB. Just venting phenyls and esters. Wouldn't worry about it at this stage. What temp is your ferment at? What yeast?

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Old 08-25-2006, 08:39 PM   #3
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Grapefruit, huh? Think of it as a breakfast diet drink...nah, your brew's fine. I'm certain.

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Old 08-25-2006, 09:09 PM   #4
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The process of fermentation is a little like composting, how it smells during the process really doesn't matter. In six weeks, let us know how it's doing.

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Old 08-26-2006, 04:52 AM   #5
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Quote:
Originally Posted by Dennys Fine Consumptibles
RDWHAHB. Just venting phenyls and esters. Wouldn't worry about it at this stage. What temp is your ferment at? What yeast?
Its at 72 degrees using Wyeast 1056.
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Old 08-26-2006, 04:55 AM   #6
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72 is the high end, but you shouldn't have anything to worry about. Sometimes fermentation is supposed to smell like $hit (especially White Labs Kolsch strain!). RDWHAHB.

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Old 08-26-2006, 04:56 AM   #7
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I'm pretty new to this. I've only brewed about 6 batches of beer so far. I've never made a porter and I've never smelled that smell during fermentation, so I was a little worried. Well see what happens. THANKS!!!

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Old 08-26-2006, 06:01 AM   #8
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Quote:
1056 American Ale Yeast.
Probable origin: Balentine India Pale Ale, USA
Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's
Commercial examples may include: Sierra Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders
Unique properties: Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66º F, (15-19º C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation is moderate. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or Pad filtration recommended. Flocculation - low to medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)
Notice the "Slighty citris like" at 60-66f. At 72f you'll be more fruity and that may be what your smelling. Should be fine in a porter.
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Old 08-27-2006, 10:05 AM   #9
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I just tried a little bit of it and it has a strong vinagery wine taste to it. Thats proly bad huh?

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Old 08-27-2006, 02:10 PM   #10
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I wouldn't go by taste just yet as you're in the middle of your primary fermintation. Best thing to do is to allow the brew to finish with it's primary, then rack it for the secondary. In other words, let it continue. When you are ready to bottle it, then you can taste it. It still will not taste as good without more aging but it shouldn't tast nasty at that point either.
While a lot of this can be an exact science, some times things come out strange. If you are really that worried about it, then go get another primary fermenter and make the batch again.

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