So I just bottled a batch last night (Irish Red) and now my fermenter bucket smells like apples. I noticed the smell on the beer, but it tasted fine. I'm not too worried, but just curious as to what it could be and if I should be worried.
mscg4u said:I didn't use any simple sugars and it was on primary for 3 weeks. Tastes great though, so I can't wait to have it carbed in a few weeks. The smell in the bucket won't affect future brews will it?
mscg4u said:Alright so I just checked the SG of my current batch fermenting (American Amber) and everything is fine... Tastes good, a lot more bitter than I expected, but I think that's from the hops (centennial -60 min and cascade 15 min). It attenuated perfectly (I hit my expected OG and FG). What I'm getting to with all of this is that this batch also has a strong acetaldehyde smell to it. It's been in primary for 2 weeks, and I plan on bottling next weekend, but will that be long enough?
I opened one of the Irish Draughts from the original post yesterday, and it tasted alright, except It had that appley taste/smell... Will that go away in the bottles (also spent 3 weeks in bottles and primary) or am I stuck with appley beer and how do I stop making it?
Will the batch already bottled lose some of the appley smell/taste or is it pretty much stuck? I stirred up the yeast on the amber, so hopefully the yeasties clean it up
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