I'm pretty sure my first batch of beer (an American Cream Ale) is done fermenting and I'm thinking about bottling this weekend. I haven't gone to a secondary, the beer is still in the initial fermenter and I'm on day 15.
Here are my hydrometer readings:
Day 1 (before adding the yeast): 1.038
Day 9: 1.033
Day 12: 1.017
Day 15: (today) 1.015
From the hydrometer readings it looks like fermentation has slowed down considerably and it's ready to bottle. I smelled and tasted a sample this morning and it made me a little concerned. There's still a yeast smell to it and a bit of a sour smell, kind of like a beer that's been left out overnight. It tasted fine, like a beer tastes but there was a noticeable tart aftertaste to it.
Is this normal? Will those smells/flavors condition out of it after I bottle? Should I rack to a secondary?
I've been as careful as I know how to be with making sure everything that comes in contact with the beer has been sanitized and I was using brand new equipment.
Thanks,
-Brian
Here are my hydrometer readings:
Day 1 (before adding the yeast): 1.038
Day 9: 1.033
Day 12: 1.017
Day 15: (today) 1.015
From the hydrometer readings it looks like fermentation has slowed down considerably and it's ready to bottle. I smelled and tasted a sample this morning and it made me a little concerned. There's still a yeast smell to it and a bit of a sour smell, kind of like a beer that's been left out overnight. It tasted fine, like a beer tastes but there was a noticeable tart aftertaste to it.
Is this normal? Will those smells/flavors condition out of it after I bottle? Should I rack to a secondary?
I've been as careful as I know how to be with making sure everything that comes in contact with the beer has been sanitized and I was using brand new equipment.
Thanks,
-Brian