Phan71
Well-Known Member
Okay, so I took a sample from my secondary so I could see if I can start bottling this Friday. The beer smells kinda solventy. A magazine I have says this is ethyl acetate and is caused by "stressed yeast" or too high a fermentation temperature. While it's been a little warm in our place, it hasn't been too warm, but maybe.
Anyways, is it time to dump this batch down the sink? It doesn't seem like there would be anyway to recover from this. Or is there something that can be done.
Also, it's worth noting that this is the batch that started fermenting again after one week in the secondary.
Help! I'd really hate to throw this (or any) batch out!
Anyways, is it time to dump this batch down the sink? It doesn't seem like there would be anyway to recover from this. Or is there something that can be done.
Also, it's worth noting that this is the batch that started fermenting again after one week in the secondary.
Help! I'd really hate to throw this (or any) batch out!