A question of Smell during fermentation

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

RDWHAHB

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!

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.