yesterday I bottled up my first AG Blonde Ale. It sat in the primary for 5 weeks before I racked to my bottling bucket. It definitely smells like beer, but there is a hint of the smell of the grains I used. It has the exact same smell as when I was mashing.
The first week of fermenting was very violent. I had to use a blow off tube and the krausen was very thick, enough make me have to switch out blow off tubes. But that all settled and things started looking perfect. The color is exactly what I had hoped for, golden but a very small hint of orange.
So is that smell what most people call "green" and needs time? Will bottle conditioning mellow this out?
The first week of fermenting was very violent. I had to use a blow off tube and the krausen was very thick, enough make me have to switch out blow off tubes. But that all settled and things started looking perfect. The color is exactly what I had hoped for, golden but a very small hint of orange.
So is that smell what most people call "green" and needs time? Will bottle conditioning mellow this out?