Just finished bottling and I am concerned over a few things.
First, I was getting a fairly strong ester like aroma the whole time. I am brewing an abbey style however I did not envision it being so strong. In fact I an finish and the room still has an aroma in it an hour later.
Second, during bottling I was fairly sloppy at times while using the spigot and I am certain air was introduced. Is there anything I can do about preventing oxidation or reduce the effects?
Bottled: Belgian Dubbel