I brewed a CDA (using US-05 yeast and fermenting at about 67*F) about 10 days ago and it's still in the primary fermenter/carboy.
Today I took off the airlock and smelled it and the only way I think I can describe it is medicinal/bandaid/adhesive (chlorophenol). (http://www.flavoractiv.com/products/beer-flavour-standards-chlorophenol/)
I'm planning on racking to secondary tomorrow, but was wondering if it's normal to smell something like this in the primary, or if this is really going to stick around in the final product...
Today I took off the airlock and smelled it and the only way I think I can describe it is medicinal/bandaid/adhesive (chlorophenol). (http://www.flavoractiv.com/products/beer-flavour-standards-chlorophenol/)
I'm planning on racking to secondary tomorrow, but was wondering if it's normal to smell something like this in the primary, or if this is really going to stick around in the final product...