Greetings,
I just did my first imperial stout last week-end (10/21/17). It had an original gravity of 1.097 (target was 1.096 according to kit), so with such a high OG, I connected it immediately to a blow-off tube and quart receptacle. I used a Wyeast Scottish yeast once I had done a yeast start. As expected the stout started fermenting vigorously within 12 hours and I have had to actually to pour off some of the blow-off container (2x).
My question is whether it is normal for a minty type aroma to be given off from the blow-off. It is rather pleasant and not overpowering but very prominent in the room where I ferment my beer. Any insight would be appreciated. Thanks.
I just did my first imperial stout last week-end (10/21/17). It had an original gravity of 1.097 (target was 1.096 according to kit), so with such a high OG, I connected it immediately to a blow-off tube and quart receptacle. I used a Wyeast Scottish yeast once I had done a yeast start. As expected the stout started fermenting vigorously within 12 hours and I have had to actually to pour off some of the blow-off container (2x).
My question is whether it is normal for a minty type aroma to be given off from the blow-off. It is rather pleasant and not overpowering but very prominent in the room where I ferment my beer. Any insight would be appreciated. Thanks.
