Originally Posted by Shinglejohn
At what temperature did your ferment? SHouldnt be an alcohol odor, though if your not accustomed to british style yeast, they can be pretty estery during fermentation. Good news is, they clean up after themselves pretty well.
I think it was just because main fermentation had JUST completed that I got that odor... I changed fermenters from a fridge to a chest freezer, so I'd never been able to smell right from the top before, at least at that early stage....
I sampled at 7 days and it was down to 1.014 and I didn't get that same smell.
I fermented between 62-66 over the course of a week, and its been sitting at 68 for about 10 days at this point, I'll look to keg it maybe Sunday, if not ill wait another week just to let it condition a bit more.