drummer3
Well-Known Member
Last saturday I brewed a Siason Belgian Farmhouse Ale Clone from the 150 classic clone recipie mag. I hit all my temps and the FG was right on. It called for orange peel, cardamon, and coriander. The yeast was White labs WLP565 Belgian siason 1. The question I have is the first few days of fermentaion the room I keep it in smelled great like orange peel etc. The next few days it started to have a "sour" smell. Does anyone know if this smell is normal from this yeast or the adjunts I used?
The fermentation temp is 73*
Thanks
The fermentation temp is 73*
Thanks