Irish Red ale "grap-ee" smell

[zickefoose]

I transfered my red ale into secondary today and after taking a reading I tasted it a little. It's amazing, exactly what I wanted out of it. The only thing is it has a strong grape-like scent to it. Im not worried about it, I'm just curious as to why.

Recipe:
7.5 lb Maris Otter
2 lb American 2Row
1 lb Crystal 40L
12oz Flaked Rye
8oz Crystal 120L
2oz Roasted Barley

Kent Golding Hops
WLP004 Irish Ale Yeast

 

[beerkrump]

You could be picking up some phenolics form the yeast. Any idea what your fermentation temperatures were?

Also, C-120 is often described as having a burnt raisin flavor, but that probably isn't it.

 

[mtngoat]

how long was it in the primary for? I have had some real strong ester production from that yeast when I have fermented warm, mostly got cleaned up during the conditioning phase for me.

 

[zickefoose]

In fermentor for about a week. I had to wait for my other carboy to be empty. I'd say fermentation was about 67 - 70. Maybe a degree or so lower.

 

[mtngoat]

I would personally leave it in secondary at the same temp for at least a week to let it clean up. Then take a sample in a week and check the gravity, cool and taste. Hopefully the flavor has mellowed a little bit. If not wait another week.

 

[zickefoose]

I've got probably a month before my keg is empty and I hate bottling so its just gonna have to wait.