Want to bottle a porter but off odor...

[browntrout]

This is my second batch. Its been in the secondary for about 3 weeks (after 2in the primary) and is ready to bottle. The problem is there is a bit of an off odor. The odor seems to be getting better while sitting in the secondary but is still there. It's sort of a swampy smell for lack of a better term. The taste is OK but overall I'm not nearly as happy as my 1st batch which came out as a delicious pale ale (very excited about it by the way). The color isn't nearly as dark as I had hoped and there is the issue of the smell. Not really sure if I should leave it in the secondary longer or go ahead and bottle and hope it conditions and improves at that stage. It otherwise is clear and has no signs of infection.

Additionally, I was thinking of priming with brown sugar instead of the priming sugar that came with the kit (homebrewheaven scuttlebutt porter, partial mash) to maybe give it a little more something.

Is it possible to add brewed coffee to the secondary for a week to add some flavor to it?

Just looking for a way to improve it. Maybe it just needs more time?

 

[homebrewer_99]

If it's sulfur it'll go away with time. Leave it where it is for another week or so and check it then.

 

[jmiracle]

I had a couple porters that didn't smell that great at bottling time, I think a porter generally takes about 8 to 10 weeks in total to start coming together as a decent beer. But yeah I'd probably just wait awhile and not fiddle with it.

 

[browntrout]

If it's sulfur it'll go away with time. Leave it where it is for another week or so and check it then.

yeah i guess it is sulfur-ish-y. but not just sulfur. not that H2S rotten egg smell. just not a clean beer smell. Guess i should leave it alone for a little longer. thanks to both for the input.

i'll try to rdwhahb

 

[homebrewer_99]

Just remember that fermentation is a natural process that can't be altered (without consequences).

 

[JamieT]

I just tap'd a keg of a Bock that smelled like fresh cut grass through the entire fermentation process... I went a little long in secondary cuz the kegerator was already full and then kegged it up and let it sit in my lagering freezer for about 6 weeks before it's turn came at the tap.. Turned out to be a great beer with an awesome aroma..