I'm bottling a caribou slobber extract today that has been in the primary fermenter for 24 days. I noticed when I took off the lid of my fermenter to prepare to siphon the beer into my bottling bucket that I was practically punched in the face by the aroma of the beer. I seriously thought it burnt my nose hairs, it was like taking a whiff of rubbing alcohol.
The only thing I wish I would have done better was pitching the yeast at a lower temperature. I pitched the yeast at 79 degrees F. Fermentation temps were at room temperature.
I doubt this is normal but does anyone know what may have caused this and if there's anything I can do to save this batch?
The only thing I wish I would have done better was pitching the yeast at a lower temperature. I pitched the yeast at 79 degrees F. Fermentation temps were at room temperature.
I doubt this is normal but does anyone know what may have caused this and if there's anything I can do to save this batch?