I am unexperienced in the brewing realm. Here is my story/questions:
This is day one of brewing. My wort is within its first 24 hours of fermentation. As the air lock bubbles, and foam gathers on the top of the wort- visually everything looks good. My concern is Smell. I put my nose over the air lock and took a big whiff. Banana, cider characteristics, and a hint of a sprakling/ alcoholic pungency . I am brewing a German style Wheat beer. The aromas are present and aren't unpleasant. It smells like a good sign.. i hope. Is this a good thing?
[*]can the smells coming off the air lock be a good judge on the quality of fermenting process?
[*]What should i know about smells and fermentation? what should i Look for/Smell for good and bad in relationship to the wort as in matures in fermentation?
let me know what you think
thanks
This is day one of brewing. My wort is within its first 24 hours of fermentation. As the air lock bubbles, and foam gathers on the top of the wort- visually everything looks good. My concern is Smell. I put my nose over the air lock and took a big whiff. Banana, cider characteristics, and a hint of a sprakling/ alcoholic pungency . I am brewing a German style Wheat beer. The aromas are present and aren't unpleasant. It smells like a good sign.. i hope. Is this a good thing?
[*]can the smells coming off the air lock be a good judge on the quality of fermenting process?
[*]What should i know about smells and fermentation? what should i Look for/Smell for good and bad in relationship to the wort as in matures in fermentation?
let me know what you think
thanks