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Old 01-29-2009, 09:49 PM   #1
catamount
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Default Strong Alcohol Smell

Hello,
Just popped off the lid of my primary fermenter after 6 days, and I have a very strong alcohol smell. I have done some reading and found that sometimes this happens when the yeast is pitched at high temperatures, however, I pitched at the suggested temp (76F). Any thoughts or comments?


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Old 01-29-2009, 09:51 PM   #2
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Quote:
Originally Posted by catamount View Post
Hello,
Just popped off the lid of my primary fermenter after 6 days, and I have a very strong alcohol smell. I have done some reading and found that sometimes this happens when the yeast is pitched at high temperatures, however, I pitched at the suggested temp (76F). Any thoughts or comments?
76F is pretty hot, and if fermentation kicked off, it might have even got warmer during fermentation. Do you have a thermometer strip on the outside of the fermenter? That's a good way to check. What yeast did you use? Some yeast strains do fine at hotter temperatures.


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Old 01-29-2009, 09:53 PM   #3
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Safale -04
The side Fermometer says 72-74
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Old 01-29-2009, 09:54 PM   #4
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thanks for your response. I feel like I am way more cautious now than in the past about my process, but this has happened the past 2 out of 3 times.
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Old 01-29-2009, 10:00 PM   #5
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I do believe that 72-74 is on the hot side.....Most people here seem to advise temps in the low to mid 60's....of course it depends on what you're brewing, but I believe that the early stage of fermentation is the most important to keep the temp under control, as that is when a lot of the fusel (hot) alcohols, diacetyl, and esters are created. That said, I am a noob with only 9-10 batches under my belt over the last few months, though I'm officially thoroughly obsessed with pursuing perfection in brewing.
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Old 01-29-2009, 10:09 PM   #6
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What was your original gravity?
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Old 01-30-2009, 12:30 AM   #7
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OG was 1.054
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Old 01-30-2009, 12:31 AM   #8
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This is a stout btw, a recipe I made up which has been good in the past.
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Old 01-30-2009, 12:46 AM   #9
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I'm guessing that the "hotness" will fade a bit, but next time try to ferment in the low to mid 60s if you can, and I think you'll notice a bit improvement. Temperature contol is the one best thing I've done to make better beers.
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Old 01-30-2009, 12:58 AM   #10
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The one best thing I have done to improve my beers is to not judge them until they been in the bottle for 4-6 weeks after fermenting for 4-6 weeks.

Any earlier than that and any off flavors or others concerns are meaningless. IMO, to try to diagnose a beer that has been in the primary for 6 days is absurd.


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