EJay
Well-Known Member
Tonight I bottled an amber ale recipe I've done before. I cooked it up on 8/29. I normally do 1 gallon batches but I like the last batch enough that I scaled up to a whopping 1.5 gallons. The other change is I dry hopped for the first time and used a thrift shop mr. beer LBK that I cleaned with oxyclean and then starsan. I had previously been using glass jugs.
Dry hopping was 19 days ago (on 9/4).
When I opened up the fermenter - there's an overwhelming smell of caramel apple. Its like those caramel apple jolly rancher suckers. Its really nice actually, but overwhelming and unexpected, especially since I've done this recipe before. The taste is fine, this is purely a smell thing.
I presume this basically has to be acetaldehyde?
Will it reduce with some bottle conditioning time?
Dry hopping was 19 days ago (on 9/4).
When I opened up the fermenter - there's an overwhelming smell of caramel apple. Its like those caramel apple jolly rancher suckers. Its really nice actually, but overwhelming and unexpected, especially since I've done this recipe before. The taste is fine, this is purely a smell thing.
I presume this basically has to be acetaldehyde?
Will it reduce with some bottle conditioning time?