I'm brand new to this. I'm fermenting my first brew (American Honey Wheat). Everything seems to be going as described, but more small thing. I have a odor coming from the airlock, which isn't horrible, but not nice either.
Anyway, I use partial mash and a malt extract of 5lbs wheat extract, 1lb Honey. Boiled 2.5 gal for 60min, sink chilled for 20. Wort temp was 82 and aerated into 3 gal room temp H2O. Primary began at 15 hour mark. It is at 40 hour mark now.
Is this odor typical? Will it subside with time or when its moved to secondary?
Anyway, I use partial mash and a malt extract of 5lbs wheat extract, 1lb Honey. Boiled 2.5 gal for 60min, sink chilled for 20. Wort temp was 82 and aerated into 3 gal room temp H2O. Primary began at 15 hour mark. It is at 40 hour mark now.
Is this odor typical? Will it subside with time or when its moved to secondary?
