taste quality

[MCHB]

Hello everyone
In my first attempt I have brewed an amber ale beer with this specifications:
17 liters
2 weeks fermentation in 23 degrees centigrade ( one step fermentation)
yeast: safale US 05
OG 1.070
FG 1.010
hops: 20 grams Magnum (60 min boiling)
every thing is ok but I can smell a slight sourness (similar to the smell of yeast) in beer
How can I cover this smell for my next attempt, Are 2 steps fermentation help me? extra hops? or ...

 

[3 Dawg Night]

Have you bottled your beer yet? If so, how long did you let it condition in the bottle?

Most of my beers have that delightful yeast smell after 3 weeks fermentation, and some retain it until 3-4 weeks in the bottle. Give it some time, and I bet it will be OK.

 

[MCHB]

after 2 weeks fermentation I bottled them and It's been two weeks since it was bottled

 

[3 Dawg Night]

after 2 weeks fermentation I bottled them and It's been two weeks since it was bottled

Yeah, it's still a little young. I primary mine for 3 weeks, then bottle condition for 3 weeks. Sometimes they still smell a little yeasty after that time and need another week or two.

I know some folks around here regularly go grain-to-glass a lot quicker than that, particularly those who keg their beer. Hopefully some of them can chime in with some tips.