Author Topic: A question of Smell during fermentation  (Read 4161 times)

Offline lordluen

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A question of Smell during fermentation
« on: January 14, 2012, 05:41:06 PM »
Hi everyone!
I just racked my latest brew (an imperial stout) from primary (food grade plastic bucket) to secondary (glass carboy) fermentors. The question I have is what should the beer smell like. Mine smelled like acetaldehyde. I know this is a byproduct of fermentation by the yeast, but should it be the dominant smell? I imagine I am worrying over nothing, but I figured I might as well ask. I plan on keeping the beer in secondary for 2 weeks before bottling. Thanks for your advice in advance!

-Lordluen

Offline Maine Homebrewer

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Re: A question of Smell during fermentation
« Reply #1 on: January 14, 2012, 06:44:15 PM »
RDWHAHB
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline Duboman

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Re: A question of Smell during fermentation
« Reply #2 on: January 16, 2012, 11:30:37 AM »
I too have experienced this on some of my batches when first opening the primary, not to worry, it's normal and the beer will be fine!
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Offline glienhard

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Re: A question of Smell during fermentation
« Reply #3 on: January 27, 2012, 08:02:01 PM »
Yes it is a byproduct, and some yeast strains produce more than others.  Don't get so worried you pull it off the yeast too soon.  The yeast will clean itself up toward the end of fermentation.