I made my very first batch of all-grain, after several extract batches, and all went well. The one small thing I forgot to do is to airate the wort. I usually do this by giving the wort several minutes of generous stirring and splashing in the fermenter when already cool.
this small error is driving me insane...
I smelled the bubbles thats coming out of the air lock, and it smells excellent, but way too fruity , like very ripe peaches. (about 24 hours after fermentation began)
a little more info:
its quite a simple pale ale, with 250g acidulated malt and cascade hops.
the fermentation temp is 17C
what problems can evolve from under airating the wort?
Is there a connection between low oxygen and ester production?
any other ideas or comments are welcome
this small error is driving me insane...
I smelled the bubbles thats coming out of the air lock, and it smells excellent, but way too fruity , like very ripe peaches. (about 24 hours after fermentation began)
a little more info:
its quite a simple pale ale, with 250g acidulated malt and cascade hops.
the fermentation temp is 17C
what problems can evolve from under airating the wort?
Is there a connection between low oxygen and ester production?
any other ideas or comments are welcome