sweet smell during bottling
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masterfool101
Well-Known Member
alh5300 said:
More info: was this an all grain or extract batch? What yeast did you use? What was your fermenting temperature? What hops?
Generally, you don't want that scent... But there could be reasons for it.
extract, california ale yeast, ferm temp 67 to 70, hops 8 oz carapils, 2 oz perle, 2 oz cascade.
masterfool101
Well-Known Member
alh5300 said:extract, california ale yeast, ferm temp 67 to 70, hops 8 oz carapils, 2 oz perle, 2 oz cascade.
You could be a few degrees cooler on the ferment, but everything else looks ok ... Except I've never heard of carapils hops ... Only malt.
My guess ... Just give it more conditioning time. The acetaldehyde will condition out, as its a prelim step for most yeast alcohol production. Ideally you would have bulk conditioned ... But bottle conditioning should work.
This is why it's good to give the beer another 3-7 days after FG is reached to clean up & settle out clear or slightly misty before bottling. The extra bit of time allows the yeast to eat up those off flavor producing compounds as it settles out.
