RIT_Warrior
Well-Known Member
So I'm making an English ESB, using Safbrew S-33 yeast. Everything so far has gone well, but it has been in the primary for 5 weeks and it still has a rather strong "green apple" smell, which I think means it has Acetaldehyde and the beer still needs time to condition.
I'm willing to wait, but I'm getting worried about the amount of time it is spending in the primary. Should I transfer to secondary and wait it out there? Should I bottle and age it out in the bottles? Or should I just leave it in the primary until I don't smell the green apple anymore?
I did leave my lid on loose for this beer instead of tightening it all the way down, at least for the first couple of weeks. I did this because I heard it aids in removing CO2 during fermentation. I didn't think it would be a problem because I had heard of the CO2 "blanket" that protects the beer from the oxygen.
I'm willing to wait, but I'm getting worried about the amount of time it is spending in the primary. Should I transfer to secondary and wait it out there? Should I bottle and age it out in the bottles? Or should I just leave it in the primary until I don't smell the green apple anymore?
I did leave my lid on loose for this beer instead of tightening it all the way down, at least for the first couple of weeks. I did this because I heard it aids in removing CO2 during fermentation. I didn't think it would be a problem because I had heard of the CO2 "blanket" that protects the beer from the oxygen.