Scrimgouer
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- Feb 12, 2007
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I've been helping some friends out with their homebrews for a few months now but this is by first batch. I'm using a John Bull Pilsner Kit that contained malt-and Iso-Hop extracts. During the boil I added 1kg of corn sugar like the directions called for (I didn't know about dry malt extract) . Although this is a lager style, my more experienced friend suggested I use White Labs wet California Ale V yeast instead of the sachet of dry yeast that came with the kit. I stored my primary in a closet and have been regulating the temperature at 68F (20C) for the past 4 days. The yeast has an Optimum Ferm T of 70-75F.
Here's the issue. The closet (no windows) has been filled with a sour or cidery smell since fermentation began. Is it only because I have it in a closet that I'm noticing an aroma or is it because I did something wrong? Using sugar in the boil, infection, or temperature changes perhaps?
Let me know what you think.
Here's the issue. The closet (no windows) has been filled with a sour or cidery smell since fermentation began. Is it only because I have it in a closet that I'm noticing an aroma or is it because I did something wrong? Using sugar in the boil, infection, or temperature changes perhaps?
Let me know what you think.