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Old 12-13-2008, 11:03 PM   #1
dontman
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I am doing my first lager and I am concerned. It has been in primary 3 weeks today and as I was racking I could smell a very almost sickly sweet fruit smell coming off of it. I used the WL SF Lager yeast where the optimal temp is supposed to be 55-65. It may have spent two days getting underway on the high side of that range but since then it has been down below 60.

I spend a lot of time on this board saying RHAHB, which I am doing but I am wondering whether this is something which will lager out. It is going down to 40 today for two weeks.
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Old 12-14-2008, 12:04 PM   #2
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With only 3 weeks in the primary at low temps...my money's on the fact that it's not done fermenting yet.

Check your gravity to prove me right/wrong.
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Old 12-14-2008, 05:31 PM   #3
dontman
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Something's not done I will agree with you there. Primary fermentation is done. It is down to .014 with an expected FG of .015. But secondary fermentation is not complete hopefully, I need this to clean up a lot. I will leave it in this clearing vessel for as long at it takes.

I did want to mention that this is not the high fermentation temp fruit ( banana) that I am used to, it is more of of an overripe fruit punch smell and flavor.
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Old 12-14-2008, 06:54 PM   #4
Yooper
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"Fruity" is best described as "estery". Esters are produced by yeast at higher than desirable temperatures, or as a desired flavor in some ale strains for some brews (like Belgians and hefes). If you fermented a California Common in the 60s for several days (when fermentation is starting and most active), you'll have esters as a byproduct.
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Old 12-14-2008, 09:25 PM   #5
homebrewer_99
 
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Could be your fermenting temps were too high and produced the fruity flavors.
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