US-04 possible apple scent from primary

[Moody_Copperpot]

I don't know if I'm just being paranoid about the green apple scent, so my mind is putting more into this than is really there or not. I was doing my daily whif of the airlock on my AG chocolate stout that I brewed on Sunday, and I feel like I may be picking up a hint of the green apple scent. I used Centennial as my FWH, and then Willamette at 15 min, and another dose at 5 min. I've been kinda paranoid about that happening, so it could well be my mind playing tricks on me...though from what I've been reading on here, a lot of folks quit using 04 all together due to that issue. My OG was 1.066, and my basement where I ferment is at a steady 62-65F year round. Now I was going to give this beer about two weeks in the primary and then keg it, but I'm thinking it is probably best to let it sit on the yeast longer. Thoughts?

 

[NordeastBrewer77]

english yeast strains kick fruity esters, apple/pear is one of them.

 

[weirdboy]

Acetaldehyde is a natural interim by-product of fermentation, like diacetyl. Your beer is not even done fermenting yet, so I don't see any point in worrying about things you smell right now.

 

[t_met]

Green apple aroma/flavor is usually tied to acetaldehyde. It's a step as sugars are converted to alcohol. Often its from poor fermentation, or if the beer is moved to a secondary too soon.

The advice is to wait some time and age it to let the yeast finish up.

For more information:
HB talk wiki

 

[Moody_Copperpot]

Acetaldehyde is a natural interim by-product of fermentation, like diacetyl. Your beer is not even done fermenting yet, so I don't see any point in worrying about things you smell right now.

Gotcha. See I normally use US-05, so I don't really know to expect from 04. I'm only a few days, in as I stated, and the fermentation environment is perfect. I'll take your advice and quit worrying, as well as do a longer primary, just to be safe.
Thanks for the input, everyone.