Buttnsty
Member
Okay so I began a 3 gallon belgian wit recipe about 10 days ago. This is my second attempt to make this recipe (my first batch is just bottled but I feel really good about it) and things are not going as planned. The brewing process went well with vigorous fermentation after about 6 hours or so. Today I cracked the bucket open to take a peek and give my yeasties some words of encouragement when I got blasted in the face with an overpowering nail polish remover smell. It's BAD. I believe it has to do with the insane heat wave that just started about two days ago. I have one batch in a swamp cooler/towel contraption and have been meaning to do the same with this batch but have been hard pressed for time. Anyway, the first week or so went by within a reasonable temp. with no signs of anything wrong and primary fermentation was clearly winding down and I thought it was too late for the heat to have this much of an impact on the beer. Anyway, my question is whether or not the heat is the cause of this and also whether this smell can be mellowed by cooling it and letting it ferment longer....
Somebody please tell me it will be okay!
Somebody please tell me it will be okay!